Summer (no-cook) Cabbage Salad

This salad makes a perfect lunch!  You could top the salad with some cooked chicken to make it even better.

No-Cook Cabbage Salad
Serves 2

½ head red cabbage, outer leaves pulled off, cut in half, and core cut out before thinly slicing and washing in salad spinner (this should be about 5 c)
3 T red onion, thinly sliced and washed in salad spinner (to alleviate overwhelming raw onion flavor)
3 T capers
1 lemon
2 T olive oil
½ t salt
½ t pepper
15 large pieces of Parmesan cheese, sliced with a carrot peeler
 

Prepare 5 cups of cabbage and 3 Tablespoons of red onion as listed above and mix in a large bowl.  Pour in capers and zest lemon peel (avoid zesting all the way to the white part which is bitter!) over ingredients; after you have zested the lemon peel,  slice the lemon half and juice ingredients (catch the seeds with the hand not used to squeeze it). Mix in 2 Tablespoons of olive oil and ½ teaspoon of both salt and pepper.  Mix well for at least a minute! Plate and top with Parmesan and ENJOY!

 

Summer (no-cook) Cabbage Salad