Italian Fennel Coleslaw

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 8 servings
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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 

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 


  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.

Italian Seasoning:

Yield: 11 tablespoons
  1. 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.