Cabbage and Fennel Salad

This week's "new" vegetable came with a recipe on the wrapper, and we figured that would be a great way to prepare the cabbage. Unfortunately, the grocery store where we bought it didn't carry the second main ingredient - a fennel bulb. Fortunately, the one down the street did. And we already had Parmesan cheese in the refrigerator, as well as a lemon just waiting to be used. Basically, this is a coleslaw recipe, but it was actually pretty good and a nice change from how we usually prepare it.

Cabbage Fennel Salad with Parmesan

• 1/2 small head of red cabbage, coarsely chopped
• 1 fennel bulb, trimmed and thinly sliced
• 1/4 cup fresh-squeezed lemon juice
• 1/3 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3/4 cup Parmesan cheese, grated coarsely

Combine all ingredients and stir well. Refrigerate until serving. Serves 6-8. (Note that because of that, I only made half a recipe.