Prep Time
20 min
Yields
8 servings
Cabbage, carrot, and fennel coleslaw coated in an Italian seasoned dressing.
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ingredients
⅓
cup mayonnaise
⅓
cup white wine vinegar
¼
cup olive oil
1
Tbsp prepared horseradish
½
tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
½
tsp Italian Seasoning, recipe follows
10
cups (about ½ large head) green cabbage, very thinly sliced
4
scallions, thinly sliced
3
medium carrots, grated
1
large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
1
large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
3
Tbsp fresh flat-leaf parsley, chopped
Italian Seasoning
3
Tbsp dried basil
3
Tbsp dried marjoram
3
Tbsp dried oregano
3
Tbsp dried parsley
1
Tbsp granulated garlic
1
tsp dried rosemary
1
tsp dried thyme
¼
tsp red pepper flakes
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directions
Step 1
In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
Step 2
In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.