This quick and easy anti-inflammatory slaw can be served with any type of main dish. Leftovers are also delicious the next day tossed with leftover grains, beans, or cooked meat!
Ingredients
½ medium heads
green cabbage
thinly sliced
2 medium
fennel bulbs
cored and thinly sliced
½ medium
sweet onion
thinly sliced
½ cups
parsley
chopped
3 tablespoons
lemon juice
3 tablespoons
extra virgin olive oil
½ teaspoons
sea salt
