1 med. head red cabbage, finely shredded
1 lg. Bermuda or sweet onion, cut in thin slices

DRESSING:

1/2 c. olive oil
1 clove garlic, crushed
Juice of 2 lemons
Salt
Black pepper, freshly ground

Push the onion slices into rings and combine in a bowl with the cabbage. Whisk the ingredients for the dressing together and season to taste.

Toss the dressing well with the cabbage and onion, add more salt and pepper if needed, cover and let stand 1 to 2 hours in the refrigerator before serving.