- 4 cups chopped red cabbage (from about 1/2 large head)
- 1 medium fennel bulb, trimmed, chopped
- 1/2 cup chopped fresh Italian parsley
- 3 tablespoons drained capers
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)