printed from melskitchencafe.com
*Note: 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. 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 thinly sliced rest of the cabbage.
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
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.