Coleslaw

MY FAVORITE COLESLAW RECIPE
TOTAL TIME: 1 HOUR 20 MINS (INCLUDES CHILLING TIME)
PREP TIME: 20 MINS
From: Melskitchencafe.com

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 cabbage head
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 

DIRECTIONS:
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.