Coleslaw With Capers - cooking recipe

Ingredients

4 cups chopped red cabbage
1 medium fennel bulb, chopped (save a few fronds for garnish)
1/2 cup fresh flat leaf parsley, chopped (Italian parsley)
3 tablespoons capers, drained
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
salt, to taste
pepper, to taste

Preparation

Combine the red cabbage, fennel, Italian parsley and capers in a large salad bowl and toss to blend.
Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper.
Best prepared several hours in advance to allow ingredients to marinate.
Just before serving, garnish the top of salad with the reserved fennel fronds, if desired.