Although I have always been a fan of cole slaw and sauer
kraut, I have never personally cooked or prepared cabbage…ever. That was until
two summers ago when I learned there is such a thing as summer cabbage and then
of course there is winter cabbage. I first tasted a variation of this salad
when Marta (the Italian version of Martha), a wonderful holistic cook who
sometimes comes to cook for us when we have larger summer dinner parties made
it for a luncheon one hot summer’s day using summer cabbage. Now I make it with
yes, you guessed it winter cabbage. I serve this “slaw” as a side salad to just
about anything. It’s crispy and fresh and I have to say I am obsessed with it
at the moment. The sweetness of the apples and the tartness of the Apple Cider
vinegar balance the taste and texture perfectly.

Serves 6-8

½ medium size green cabbage, large outer leaves removed,
finely shredded

½ small red onion, finely sliced

1 apple, preferably Gala or Fuji, cut into ¼ inch cubes and
tossed in a bit of lemon juice (to keep from turning brown)

½ cup raw sunflower seeds

juice of 1 lemon

3-4 tablespoons extra virgin olive oil

1 tablespoons + 1 teaspoon Apple Cider Vinegar

3 tablespoons finely chopped Italian parsley

salt and pepper to taste