1 small head of red cabbage
3 firm tomatoes
2 green peppers (cubanelle)
1 small red onion
½ cup fresh parsley chopped
Juice of 1 lime
1 tsp sumac
2 tbsp olive oil
Pinch of salt
Cut the cabbage in half and slice each half. Put in a large bowl. Cut each pepper lengthwise, clean out the seeds and slice. Follow the same procedure for the onion by cutting the onion in half and slicing it in thin slices. Dice the tomatoes. Add all the vegetables including the parsley to the bowl on top of the cabbage. Add sumac. Sprinkle with salt, add the olive oil and lime juice. Toss and serve with any meal you like.