1/4 cup olive oil
1 apple chopped in little cubes
2 tbls. fennel fronds
truffle salt and pepper
2 cloves fresh garlic, minced
4 sprigs sliced green onions
couple dashes cayenne pepper
about 2 tbls. red wine vinegar
In a bowl, pour the olive oil, add lemon juice, red wine vinegar, add the minced garlic, green onions, the chopped apple, the fennel fronds and some salt and pepper. Mix the dressing and let it sit while cutting the cabbage. Cut the cabbage as thinly as you can. I use a food processor and slice the whole cabbage, then use the amount I want for the salad and save the other half for something else.
Pour the dressing over the cabbage and massage the salad. Then add a few dashes of cayenne pepper and mix it.
I didn’t really measure any of this as I made it, but the portions are about this much, and you can just adjust to taste.