Cabbage, Fennel and Orange Salad with Parsley and Mint

• 1 pound green cabbage, cored and thinly sliced
• 1 fennel bulb, cored and thinly sliced
• 1/2 small red onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper
• 2 oranges, peeled and chopped
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh mint leaves

1. Put the cabbage, fennel and onion in a large salad bowl and gently toss to combine.
2. Add the olive oil and lemon juice and season to taste with salt and pepper.
3. Add the oranges and toss gently to combine.
4. Let salad sit, refrigerated, for 30 minutes before serving.
5. Just before serving, add the parsley leaves and chopped mint.
6. Taste and adjust the seasonings.

green cabbage, fennel bulb, red onion, extravirgin olive oil, freshly squeezed lemon juice, kosher salt, freshly ground black pepper, oranges, parsley, mint leaves

Taken from www.foodandwine.com/recipes/cabbage-fennel-and-orange-salad-with-parsley-and-mint (may not work)