Cabbage and Fennel Slaw
This quick and easy anti-inflammatory slaw can be served with any type of main dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
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
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