Italy Coleslaw


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


  1. 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.

  2. 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.

  3. Add the cabbage, the scallions, the carrots, the fennel, and the fresh parsley to the mayonnaise mixture and toss to coat.

  4. Taste the coleslaw for seasoning, adding more of the salt and the pepper, as needed.

  5. Chill the coleslaw in the refrigerator for 15 minutes.

  6. Serve.

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