Red and green cabbage salad

Remove the core of the red cabbage, cut it into two or three pieces and slice very, very thin; place in a bowl.

Bring the rice vinegar and red wine vinegar to a boil in a saucepan, turn off, and pour hot over the red cabbage to extract its color.

Coarsely grate the carrots and add to the cabbage.

Halve or quarter the green cabbage, discard the core, cut into segments and slice very thin; add to the bowl.

Add the almonds, raisins, parsley, olive oil, sugar, a good pinch of ground pepper, sea salt and the honey, and mix well.

Taste and add more salt, more pepper and about a tablespoon more red wine vinegar; mix well.

Plate in a neat pile and serve cold as an appetizer or a side dish.