CABBAGE & CRANBERRY SALAD
(serves 2 as a side)
1/4 head of white cabbage, outer leaves removed and shredded finely
1 good handful of dried cranberries
1 lemon, juiced
2 tsp olive oil
1 tsp dried parsley (or fresh if you have it)
Toss cabbage and cranberries with the lemon juice and olive oil until well covered. Season to taste and add the parsley if using dried.
Let marinade in the fridge for at least an hour before serving. If you are using fresh parsley, add it just before serving. I know this is not much of a recipe, but I said it was simple!