The stem from one small head of cabbage
one small head of fennel
half of an apple or pear
the juice from one lemon
olive oil

Cut Veggies:

Using a grater or a Japanese Mandolin, cut the cabbage stem into paper thin slices. Getting really thin sections of cabbage is a must for this application–it helps to avoid that harsh, raw-cabbagey bite. So if you don’t have a mandolin, I’d rather just grate the cabbage. Thinly slice or grate the fennel and apple. Reserve the fennel fronds for serving (as in the photo) or for another purpose.


Mix the sliced or grated cabbage with a half teaspoon of salt and let rest for at least ten minutes and up to an hour. Discard any liquid that the stems give up. Mix the apple and fennel together with the sliced cabbage. Season to taste. (Start with a tablespoon of olive oil and the juice from half of a lemon. Add more salt if necessary.)


In the refrigerator up to a week.


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