Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
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.)
Nutrition Per Serving
Per serving: calories
87; total fat
5 g; saturated fat
1 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
