Serve at room temperature.
1½ tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1½ tablespoons balsamic vinegar
½ cup rice vinegar
1½ teaspoons maple syrup
¾ teaspoon Celtic salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
6 cups thinly sliced red cabbage
¼ cup chopped parsley
3 tablespoons chopped cilantro
¼ cup chopped red onion
Combine the olive oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne pepper in a large bowl; whisk well. Add the cabbage and toss to combine; let stand at room temperature for 1 hour. Taste for seasoning and adjust if necessary. Stir in the parsley, cilantro, and red onion.
Yield: 8 servings
Adapted from a recipe found on CookbooksOnline.com