Classic Coleslaw

I think coleslaw is one of those things that's either really good or just okay.  I think there are lots of things that can go wrong with coleslaw-either it's too weighed down from too much mayonnaise or too watery, or the vinegar flavor is too much, or it's just too bland, I really could go on and on.

I was happy with the recipe I had for Creamy Buttermilk Coleslaw, but I decided to change it up and try a new recipe-and I am so glad I did! This recipe for coleslaw is just perfect...it's a little tangy, a little sweet and even though it is a Paula Deen recipe, it surprisingly has just the right amount of mayonnaise it to make it the perfect texture. The addition of peppers give the coleslaw a nice crunch and sweetness that really makes this coleslaw extra good. I also really loved it because except for the cabbage, I usually tend to have all the ingredients on hand.

I am so excited that I found my new go-to recipe for coleslaw! 

Classic Coleslaw

1/2 bell pepper, chopped (I prefer red bell pepper)

1 scallion, chopped

1/2 large carrot, chopped

1/8 cup chopped fresh parsley leaves

1/2 cabbage head

1/2 cup mayonnaise

1/2 teaspoon seasoning salt

1/4 teaspoon coarsely ground black pepper

2 tablespoons sugar

1/4 teaspoon lemon-pepper seasoning

1 tablespoon white vinegar

Gently process the bell pepper, onion, carrot, and parsley in a food processor, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, be sure that the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Alternatively, thinly slice peppers, scallion, carrots and parsley with a knife. Combine all vegetables and parsley in a large bowl.

In a small bowl, mix the remaining ingredients together. Combine the mayonnaise mixture with the vegetables and toss. Chill for at least 1 hour and store for up to 3 days in the refrigerator.

Source: Paula Deen