Ingredient Checklist


Instructions Checklist
  • For dressing, in a large bowl stir together mayonnaise, buttermilk, vinegar, sugar, horseradish, and the 1/4 teaspoon salt. Add cabbage, carrots, fennel, onion, and parsley. Toss to coat. Cover and chill for 2 to 24 hours before serving. Season to taste with additional salt and pepper. Stir before serving.



If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrots.


Use a mandoline or food processor fitted with a thin slicing blade to thinly slice the fennel.

Nutrition Facts

167 calories; total fat 15g; saturated fat 3g; polyunsaturated fat 9g; monounsaturated fatg; cholesterol 7mg; sodium 288mg; potassium 254mg; carbohydrates 7g; fiber 2g; sugar 3g; protein 1g; trans fatty acidg; vitamin a 2478IU; vitamin c 20mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 50mg; iron 1mg.