Italian Fennel Coleslaw

4 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 40 min Cook: 25 min

Yield: 8 servings

Level: Easy



  • 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 


  • 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.

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4 Ratings

Stephanie H.
I love this slaw See All Reviews Post Review