Italian Fennel Coleslaw

Total Time:
35 min
Prep:
20 min
Inactive:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/3 cup mayonnaise
  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon Italian Seasoning, recipe follows
  • 10 cups very thinly sliced green cabbage (about 1/2 large head)
  • 4 scallions, thinly sliced
  • 3 medium carrots, grated
  • 1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Italian Seasoning:
  • 3 tablespoons dried basil
  • 3 tablespoons dried marjoram
  • 3 tablespoons dried oregano
  • 3 tablespoons dried parsley
  • 1 tablespoon granulated garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
Directions
  • 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.

Italian Seasoning:
  • 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.

  • Yield: 11 tablespoons


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Fennel, Radish and Chive Salad

    Recipe courtesy of Giada De Laurentiis