Slice the cabbage into large chunks and shred into a large bowl. I like using a mandolin to create the perfect texture for slaw. Just be sure to wear a protective, cut resistant glove.
Using a cheese grater, shred the green and yellow peppers, be sure to collect as much of the juice from the peppers as you can, it'll help blend the sauce. Grate the carrots, then slice the fennel bulb and using a mandolin. Slice the fennel very thin. Save the fennel leaves, or sprigs for garnish.
Place all the veggies in a large bowl with the cabbage.
In a glass measuring cup or bowl, combine mayonnaise, yogurt, sour cream, horseradish sauce, dried onion, sugar, pepper and salt and whisk together to create a sauce.
Mix the veggies in the large bowl, then add the sauce and stir gently to combine. Garnish with a few sprigs of fennel leaves.
Cover and refrigerate until serving. It's delicous served right away.
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