Cabbage Slaw with Apples

1 medium head green cabbage (about 3 pounds), cored and thinly sliced
2 sweet crisp apples (such as Gala or Fuji), skin-on, cut into matchstick pieces
1/2 cup chopped fresh parsley (optional)
1/4 cup chopped fresh sage
1/2 to 1 teaspoon salt
1/2 cup lemon juice (about 2 lemons)
Freshly cracked black pepper
3 tablespoons extra-virgin olive oil

Combine the cabbage, apples, parsley (if using), sage, and salt in a large bowl. Toss the ingredients well, adding the adding the additional salt and freshly cracked black pepper to taste. Add the olive oil and toss again.

Let the slaw sit for 10 minutes, and then toss it again. Sever immediately, or chill in the refrigerator and serve within 24 hours.

Makes 6 servings

From: Wild Flavors, Didi Emmons