My Favorite Coleslaw Recipe
Ingredients
- ½ bell pepper, coarsely chopped
- 1 green onion, chopped
- ½ large carrot, chopped (or 3-4 baby carrots)
- ⅛ cup fresh parsley leaves
- ½ head cabbage
- ½ cup mayonnaise
- ½ teaspoon seasoning salt
- ¼ teaspoon ground black pepper
- 2 tablespoons sugar
- ¼ teaspoon lemon-pepper seasoning
- 1 tablespoon white vinegar
Instructions
- 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.
- 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.
- Slice the remaining cabbage into thin strands.
- In a large bowl, toss together the cabbage and the processed vegetables.
- 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.
- 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.
Notes
Peppers: I used a combination of green and red bell peppers (about 1/4 of each pepper). I loved the sweetness of the red pepper and liked the combination of both but you can use whatever you prefer or have on hand.
Chop Finely: if you don't have a food processor, chop the bell pepper(s), green onion, carrot, parsley and 1/2 of the cabbage very, very finely and combine with the rest of the thinly sliced cabbage.