Cut up the cabbage into small enough pieces to fit easily into the food processor. Peel and slice the carrot into 1½ inch slicesCut the pepper into large chunks
Add the carrot to the food processor and add as much cabbage as you can safely fit without overloading. Pulse until the cabbage and carrot is chopped evenly. Dump into a large bowl. Mix will be mostly orange. Once you mix all the rounds from the processor, it will be the perfect color.Add the pepper and as much cabbage as you safely can to the food processor. Pulse until the cabbage is chopped evenly. Dump into the bowl with the carrot and cabbage mix. If you still have cabbage left, chop that in the processor now and add it to the bowl. Mix it all together.
In a different bowl mix together the mayo, sugar, vinegar and celery seed. Stir this into the cabbage mix.Allow to sit in the refrigerator for at least 30 minutes so the juices from the cabbage mix with the dressing. Stir just before serving.
These nutrition facts are estimated. It might be more then 10 servings, but it depends on what else you are serving with it. Some processors over chop the cabbage close to the blades so you might need to remove the lid to look at it and stir it before pulsing again. Ours does not do this, but our old one did.