My Favorite Coleslaw Recipe
User Reviews
4.7
My Favorite Coleslaw Recipe
Description
This coleslaw starts by finely processing bell peppers, green onion, carrots, and parsley into small pieces while avoiding mushiness, providing flavorful vegetable bits throughout. Half of the cabbage is lightly processed similarly and combined with the other vegetables, while the remaining half is thinly sliced into strands to maintain texture contrast. The dressing composed of mayonnaise, seasoning salt, black pepper, sugar, lemon pepper, and vinegar is mixed and left to rest briefly before folding into the vegetable mixture to coat evenly.
The coleslaw is chilled for at least an hour to allow the flavors to develop. It is best consumed within one to three hours of chilling as leftovers may become watery and lose flavor over time. The recipe notes using a mix of green and red bell peppers for sweetness and color variations but allows substitutions based on availability.
This coleslaw serves as a refreshing and slightly tangy complement to grilled meats, sandwiches, or as a standalone salad at gatherings. Precision in chopping and balance in seasoning contribute to its characteristic texture and flavor.
Ingredients
- ½ bell pepper coarsely chopped
- 1 green onion chopped
- ½ carrot chopped (or 3-4 baby carrots, large
- ⅛ cup parsley fresh leaves
- ½ head cabbage
- ½ cup mayonnaise
- ½ teaspoon seasoning salt
- ¼ teaspoon black pepper ground
- 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
- A mix of green and red bell peppers can be used to add sweetness and color variation to the coleslaw.
- If a food processor is unavailable, finely chop all vegetables by hand very finely for best results.
- Consume the coleslaw within 1 to 3 hours after chilling to avoid watery texture and reduced flavor quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 86kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 352mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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