This refreshingly crisp salad plays perfect counterpoint to the other dishes. Oso Sweet onions and lemon take this version of cabbage salad out of the "ho-hum" category.

1 pound package prepared shredded cabbage or 1 small cabbage, finely shredded
3 bell peppers, red, yellow or green or a combination, julienned
1 Oso Sweet onion, quartered, sliced thinly
1 teaspoon finely chopped lemon zest
1/2 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup olive oil

Mix vegetables; reserve. Thoroughly combine lemon zest, lemon juice, 1 teaspoon salt, and pepper; whisk in oil. Fold into reserved vegetables. Season to taste with salt. Store up to 12 hours in the refrigerator to marry flavors. Return to room temperature before serving.

Yield: 6 servings