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  • 1/2 green cabbage
  • 1/2 cup parsley finely chopped
  • 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.