Italian Coleslaw with Fennel and Capers

• 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

1. Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend.
2. Mix in lemon juice, oil, and garlic.
3. Season to taste with salt and pepper.
4. (Can be prepared 2 hours ahead.
5. Cover and refrigerate.
6. Toss before serving.)

red cabbage, fennel bulb, fresh italian parsley, capers, lemon juice, extravirgin olive oil, garlic

Taken from www.epicurious.com/recipes/food/views/italian-coleslaw-with-fennel-and-capers-106830 (may not work)