Fennel Coleslaw

Ingredients:

Cabbage salad

• 1/3 cup mayonnaise
• 1/3 cup white wine vinegar
• 1/4 cup olive oil
• 1 tbsp horseradish
• 0.5 tsp crushed red pepper flakes
• 0.5 tsp Italian seasoning
• 10 cups very finely shredded white cabbage (about half a large head)
• 4 green onions, thinly sliced
• 3 medium carrots, grated
• 1 large fennel root, peeled, halved and very thinly sliced
• 3 tbsp chopped fresh parsley

Italian seasoning

• 3 tablespoons dried basil
• 3 tablespoons dried marjoram
• 3 tbsp. l. dried oregano
• 3 tbsp. l. dried parsley
• 1 tbsp granulated garlic
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 tsp red pepper flakes

Preparation:

1. In a large bowl, combine mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon black pepper.
2. Add cabbage, green onions, carrots, fennel, and parsley; stir. Season with salt and pepper to taste. Let sit in the refrigerator for 15 minutes before serving.
3. Italian seasoning:
   Yield: 11 tbsp.
   
   In a small bowl, combine basil, marjoram, oregano, parsley, garlic, rosemary, thyme, and red pepper flakes. Transfer to a jar and seal tightly.