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Quarter and shred cabbage, add two generous pinches of salt, toss, then set aside to draw out water.
In small bowl, mix sliced onion and lemon juice and set aside for 20 minutes to macerate.
After 20 minutes, add drained cabbage, onions (not juice yet) and parsley to large bowl.
Toss well with added vinegar and olive oil.
Finish by adding salt and remainder of lemon juice, adjusting to taste.
Asian Slaw - toss cabbage with just one generous pinch of salt. Add 2 teaspoons of soy sauce, Substitute lime for lemon juice. Skip parsley. Add on finely grated garlic clove, 1 teaspoon of of finely-grated ginger, 2 thinly slice green onions, ¼ cup of toasted peanuts, and macerated onions. Use whit wine vinegar instead of red wine vinegar and olive oil. Season to taste with salt and macerated lime juice.