In a large mixing bowl add:

  • ¼ of a head of white or red cabbage, chopped
  • ½ a bunch of parsley leaves, chopped
  • ½ a teaspoon of fennel seeds
  • 4 tablespoons of apple cider vinegar
  • 2 tablespoons of extra virgin olive oil
  • With clean hands mix until well combined.
  • Refrigerate.
  • Can be eaten immediately or left for up to 2 hours