Ingredients

• 4 cups finely shredded green cabbage
• 3 -4 tablespoons fresh lemon juice, divided
• salt
• 3 -4 small dill pickles, halved lengthwise and thinly sliced
• 3 cooked carrots, halved lengthwise and thinly sliced, divided
• 1 bunch arugula, trimmed and finely chopped
• 1/2 cup finely chopped flat leaf parsley
• 1/2 cup finely chopped cilantro
• 3 sprigs watercress
• 4 -5 tablespoons extra-virgin olive oil
• 1 pinch aleppo pepper (or crushed red pepper flakes)
• parsley sprig (to garnish)
• kalamata olive (to garnish)

Instructions

1. Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl.

2. Rub and squeeze the cabbage with your hands until the volume is reduced by half.

3. Remove 2 tablespoons carrots and set aside for garnish.

4. Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl.

5. Drizzle with olive oil.

6. Sprinkle with Aleppo pepper and toss to combine.

7. Adjust seasonings.

8. Garnish with reserved carrots, parsley sprigs, and Kalamata olives.