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
3 pounds cabbage, ½ green bell pepper, 1 carrot
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 separate bowl mix together the mayo, sugar, vinegar and celery seed. Stir this into the cabbage mix.
1½ cups mayo, 2 Tablespoons red wine vinegar, 4 Tablespoons sugar, ½ teaspoon celery seeds
You can serve now, but we recommend letting it sit in the fridge for 30 minutes to an hour first for best flavor and texture. Stir well 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. This is a sweet coleslaw. If you are worried about it being too sweet you can taste the dressing before adding all of the sugar.