My Favorite Coleslaw Recipe

My Favorite Coleslaw Recipe puts bell pepper, green onion and carrot at the center of a salad recipe and finishes in about 80 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 80 minutes

Ingredients

• 1/2 bell pepper (coarsely chopped)
• 1 green onion (chopped)
• 1/2 large carrot (chopped (or 3-4 baby carrots))
• 1/8 cup fresh parsley leaves
• 1/2 head cabbage
• 1/2 cup mayonnaise
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons sugar
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon white vinegar

Instructions

1. Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. The mixture should be in small pieces but not mushy.
2. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, again making sure the mixture doesn't become mushy - it should be in small, fine pieces.
3. Slice the remaining cabbage into thin strands.
4. In a large bowl, toss together the cabbage and the processed vegetables.
5. In a separate small bowl, mix the mayonnaise, seasoning salt, black pepper, sugar, lemon-pepper and vinegar together and allow to stand for 5 minutes.
6. Combine the mayonnaise mixture with the vegetables, folding until the cabbage and vegetables are evenly coated. Chill for 1 hour. The coleslaw is best served within 1-3 hours as the leftovers tend to get watery and the flavors lessen after a long stay in the refrigerator.

Dress it just before it goes to the table so the leaves stay crisp.