Dressing this slaw with lemon and oil keeps it light and summery. For maximum crispness and to enjoy its individual flavors, I like to serve it within one hour of adding the dressing. Cabbage and fennel sliced by hand have more body and crunch, but use a food processor if that works better for you.
A perfect summer recipe.
1/2 small Green cabbage, cut into 1-inch wedges and thinly sliced crosswise
1 medium Fennel bulb, quartered vertically, and thinly sliced crosswise
1 large Green onion, green and white parts, thinly sliced
1/2 cup Chopped Titan or other flat-leaf parsley
1 Tbs Avocado or fruity extra virgin olive oil
Shredded Zest and juice of 1/2 lemon
1/2 tsp Sea salt
Freshly Ground pepper
1. In a mixing bowl, combine the cabbage fennel, and scallions. Sprinkle on the salt and 4 or 5 grinds pepper. Using a fork, toss to combine them.
2. Add the oil and toss until the slaw glistens. Add the parsley, lemon juice and zest and toss. Adjust the seasoning to taste with salt and pepper. Serve the same day.