Simple Cabbage Salad

1/4 medium head of red cabbage
1/4 medium head of green cabbage
1/2 small red onion, very thinly sliced
55ml lemon juice
salt, to taste
15g parsley leaves, coarsely chopped
3 tbs red wine vinegar
6 tbs extra virgin olive oil

Halve each cabbage half through the core.

Cut each core out at an angle, using a sharp knife.

Thinly slice each cabbage crosswise and place in a colander set inside a large bowl.

Season with two generous pinches of salt to help draw out the water, toss and set aside.

Toss the sliced onion with lemon juice in a small bowl, and let sit for 20 minutes to macerate, set aside.

After 20 minutes, drain cabbage in a colander.

Place the cabbage in a serving bowl and add the parsley and the macerated onions without the lemon juice. Keep the lemon juice for later, if more acid is needed to dress the salad.

Dress the slaw with the vinegar and olive oil.

Toss very well to combine.

Taste and adjust, adding the remaining macerating lemon juice and salt as needed.

Try this with falafel and hummus on Lebanese bread. This salad goes very well with bbq meat.