3 tablespoons fresh lemon juice (or appx 1/2 lemon)
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoon olive oil
Cut the cabbage in half. Cut away the hardcore and slice the cabbage crosswise into 1/2-inch strips, then crosswise into 3/4-inch pieces. There should be 4 cups; if there is extra, set it aside to add to soup or another salad. Place the cabbage in a mixing bowl.
In a small bowl, whisk the lemon juice, oil, and salt. Pour the lemon mixture over the cabbage and toss. BE ROUGH when tossing to help soften the cabbage. I like to use a wooden spatula.
Let sit for at least 10 minutes for flavors to meld.