To me, the secret to good slaw is the way you cut your cabbage. I have found that I prefer half of the cabbage coarsely chopped in a food processor and half hand-sliced very thin. Use outside dark green leaves, too, for color.

Ingredients

　　1/2 bell pepper, chopped

　　1 green onion, chopped

　　1/2 large carrot, chopped

　　1/8 cup chopped fresh parsley

　　1/2 head cabbage

　　1/2 cup mayonnaise

　　1/2 teaspoon Jane’s Krazy Mixed-Up Salt

　　1/4 teaspoon coarsely ground black pepper

　　2 tablespoons sugar

　　1/4 teaspoon lemon-pepper seasoning

　　1 tablespoon white vinegar

　　In food processor, gently process bell pepper, onion, carrot, and parsley, being careful not to overprocess (don’t let mixture become mushy). Cut up half the cabbage into chunks and place in food processor. Process lightly (once again, don’t let cabbage become mushy). Thinly slice remaining cabbage. Mix the cabbage together, adding the processed vegetables. Mix remaining ingredients together and allow to stand for a few minutes. Pour over slaw ingredients and toss. Chill for at least an hour.

　　Paula Deen's Kitchen Classics