Serve this light and zesty cabbage slaw with poached salmon, grilled chicken, or chickpea tacos! Use a very sharp knife to thinly slice both the cabbage and fennel—if you have a food processor with a thin slicing disc you could use that instead. If you don't have any fresh mint, try replacing it with flat leaf parsley or cilantro!
Ingredients
½ large heads
green cabbage
thinly sliced
1 large
fennel bulbs
cored and thinly sliced
4
green onions
sliced into rounds
1 small handfuls
fresh mint
thinly sliced
2 tablespoons
lime juice
1 tablespoons
extra virgin olive oil
½ teaspoons
sea salt
