• carrots 3 medium carrots, grated
  • dried basil 3 tablespoons dried basil
  • dried marjoram 3 tablespoons dried marjoram
  • dried parsley 3 tablespoons dried parsley
  • dried rosemary 1 teaspoon dried rosemary
  • dried thyme 1 teaspoon dried thyme
  • fennel bulb 1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
  • fresh flat-leaf parsley 3 tablespoons chopped fresh flat-leaf parsley
  • granulated garlic 1 tablespoon granulated garlic
  • green cabbage 10 cups very thinly sliced green cabbage (about 1/2 large head)
  • horseradish 1 tablespoon prepared horseradish
  • kosher salt Kosher salt and freshly ground black pepper
  • mayonnaise 1/3 cup mayonnaise
  • olive oil 1/4 cup olive oil
  • oregano 3 tablespoons dried oregano
  • red pepper flakes 1/4 teaspoon red pepper flakes
  • scallions 1/2 teaspoon crushed red pepper flakes
  • white wine vinegar 4 scallions, thinly sliced
  • 1/3 cup white wine vinegar
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How to make it

  1. In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt, and 1/4 teaspoon pepper.
  2. Add the cabbage, scallions, carrots, fennel, and parsley; toss to coat. Season to taste with salt and pepper.
  3. Let stand in the refrigerator for 15 minutes before serving.
  4. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme, and red pepper flakes. Store in a jar with a tight-fitting lid.