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!
