Italian Fennel Coleslaw Recipe | Valerie Bertinelli

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
• 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