- 1 1/2 pounds green cabbage, finely shredded
- 1 red onion, finely shredded
- 2 carrots, peeled and finely shredded
- 1 large fennel bulb, finely shredded
- 3 tablespoons finely chopped fresh parsley
- 1 1/2 cups mayonnaise
- 3/4 cup raspberry chardonnay vinegar
- 3/4 cup white sugar
- 1/4 cup vegetable oil
- 2 tablespoons dry mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
- Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.