Ingredients
For the 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
For the coleslaw:
- 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, to taste
- ground black pepper, to taste
- 10 cups green cabbage, very thinly sliced
- 4 scallions, thinly sliced
- 3 medium carrots, grated
- 1 large bulb fennel, trimmed, halved, sliced paper thin on a mandoline
- 3 tablespoons fresh flat-leaf parsley, chopped
Directions
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In a small bowl, add the basil, the marjoram, the oregano, the dried parsley, the granulated garlic, the rosemary, the thyme and 1/4 teaspoon of the red pepper flakes.
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In a large bowl, add the mayonnaise, the white wine vinegar, the olive oil, the horseradish, the remaining red pepper flakes, 1/2 teaspoon of the Italian seasoning, the salt, and the black pepper and whisk to combine.
-
Add the cabbage, the scallions, the carrots, the fennel, and the fresh parsley to the mayonnaise mixture and toss to coat.
-
Taste the coleslaw for seasoning, adding more of the salt and the pepper, as needed.
-
Chill the coleslaw in the refrigerator for 15 minutes.
-
Serve.
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