Slice the fennel bulb in half. Use a mandolin set on the second smallest setting to slice the bulb. Stop just when you reach the core. Do the same with the 1/4 head of cabbage until you shred about 1 1/2 cups.

In a medium/small mixing bowl, combine the olive oil and lemon juice. Add in the cabbage and fennel along with a few bits of torn off frond.

Add salt, pepper, parsley, parmesan, and lemon zest. Mix and then add more salt or pepper according to your taste preferences.

Can be prepped up to two days in advance and chilled in the fridge. Pairs well with fish tacos and fried or shredded chicken sandwiches. Recipe adapted from Sprouted Kitchen