1 tablespoon olive oil
1/2 cup fresh lemon juice
1/2 cup fresh lemon juice
1 teaspoon white sugar
1 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1 (4 ounce) can diced cooked chicken or turkey breast meat
1/4 cup chopped pimento-stuffed green olives
2 tablespoons chopped fresh chives
1/4 cup chopped fresh parsley
1 (10 ounce) can anchovy fillets, drained
1 medium head cabbage, shredded
In a medium saucepan place oil, lemon juice and lemon juice. Stir over medium heat until steaming slowly, about 5 minutes.
In a large bowl, combine lemon juice, sugar, vinegar, salt, pepper, chicken and turkey; toss. Let stand for 30 minutes.
Place cabbage, drained, in a large bowl. Stir in chicken and turkey. Stir in pimento-stuffed green olives, chives, parsley, anchovy fillets and chopped cabbage.
Place remaining ingredients in medium saucepan and heat over low heat until boiling. Bring to a boil, stirring constantly, and cook, stirring, for 5 minutes. Let cool slightly.
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