Recipe

1/2 a head of white cabbage, thinly sliced

1/4 of a head of purple cabbage, thinly sliced

2 carrots, grated on the largest side of the grater

1 small bulb of fennel, split down the middle, core removed and thinly sliced

4 green onions, thinly sliced

1/4 red onion, thinly sliced

3 tablespoons flat leaf parsley, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

FOR THE DRESSING:

1/2 cup mayo

1/3 cup of cider

1/4 cup olive oil

1/2 teaspoon pepper flakes

1/2 teaspoon Italian seasoning

1 tablespoon prepared horseradish

Directions

Add all the ingredients to a small bowl for the dressing. Whisk together until combined. Set aside.

Add the rest of the ingredients to a large bowl and pour the dressing over it. Toss together and place in the Fridge for 30 minutes for the flavors to develop.

Serve Chilled!

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