" In a small bowl, toss the sliced onion with the lemon juice and let it sit for 20 minutes to macerate (see page 118). Set aside. After 20 minutes, drain any water the cabbage may have given off (it’s fine if there’s nothing to drain—sometimes cabbage isn’t very watery). Place the cabbage in the bowl and add the parsley and the macerated onions (but not their lemony juices, yet). Dress the slaw with the vinegar and olive oil. Toss very well to combine. Taste and adjust, adding the remaining macerating lemon juice and salt as needed. When your palate zings with pleasure, it’s ready. Serve chilled or at room temperature. Store leftover slaw covered, in the fridge, for up to two days. "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking