1/2 head of a small red cabbage
1 bunch parsley, chopped finely
1 tablespoon olive oil
1 lemon, juiced
3/4 teaspoon sea salt
pinch pepper to taste
Using a mandoline slicer, cut your cabbage.
In a mixing bowl, combine all other ingredients and toss to mix thoroughly.
Let flavours blend for 30 min before serving.
Keeps in the fridge in an airtight container for one week.