Red Cabbage Slaw

I made this salad when my friend Ilsa Jule invited me up to her farm, back when she used to have it in Western Massachusetts, and I used basically every vegetable I could get my hands on—a handful of thinly sliced fennel and fronds, some basil, grated carrots, and radishes. It was a fortifying, refreshing lunch in itself. The recipe below is a delicious simplification of that salad. Feel free to improvise. If you can’t find the thicker Greek-