Place the finely shredded Red Cabbage into a large mixing bowl and separate any clumps with your hands to ensure an even texture.

Pour in the Olive Oil, Lemon Juice, and Vinegar. Sprinkle over the Salt and Sumac, then add the Parsley.

Toss everything together thoroughly until the cabbage is evenly coated with the dressing and the seasonings are well distributed throughout.

Using your hands or a spoon, gently massage the cabbage for 1–2 minutes to help soften it slightly and allow the flavours to penetrate the leaves.

Cover the bowl and leave the cabbage to rest in the refrigerator for at least 60 minutes. This allows the cabbage to soften further and absorb the dressing.

Give the salad a final toss before serving. Serve chilled as a side to grilled meats, kebabs, wraps, rice dishes, or salads.