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Italian Fennel Coleslaw

Valerie Bertinelli
  • 40 minutes
  • Serves 8

INGREDIENTS

3 tbsp

Basil, dried

3

Carrots, medium

1

Fennel, large bulb

3 tbsp

Flat-leaf parsley, fresh

1 tbsp

Garlic, granulated

10 cups

Green cabbage

6 tbsp

Marjoram, dried

3 tbsp

Parsley, dried

1 tsp

Rosemary, dried

4

Scallions

1 tsp

Thyme, dried

1 tbsp

Horseradish, prepared

1/3 cup

Mayonnaise

1/2 tsp

Italian seasoning

2

Kosher salt and freshly ground black pepper

3/4 tsp

Red pepper flake

1/4 cup

Olive oil

1/3 cup

White wine vinegar