Fennel Slaw

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1/2 small red cabbage, about 2 cups shredded

2 large fennel bulbs, about 4 cups shredded

1/2 cup vegetable oil

2 tablespoons sugar

1/4 cup white vinegar

2 teaspoons stone-ground mustard

1 teaspoon celery seeds

1 1/2 tablespoons grated horseradish, preferably fresh

1 teaspoon salt

1/2 teaspoon pepper