Cook Green Cabbage Coleslaw.
Cut the cabbage into 1-inch pieces, then char in a skillet over high heat for a smoky flavor. Once cooled, add to a bowl with 1/3 cup toasted pistachios, thin slices from 1 jalapeno and 1 fennel bulb, and the segments of 1 orange. Replace the mayo with 6 tbsp. EVOO. Top with chopped black olives and fresh parsley.
