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Recipe courtesy of Valerie Bertinelli

Show: Valerie's Home Cooking

Episode: Big Game, Big Flavors!

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Total:: 40 min
Active:: 25 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
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.

My Private Notes

Name: Italian Fennel Coleslaw
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
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; 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; 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