Simple Cole Slaw

This slaw tuns out best if a food processor is used to chop the vegetables.

1/2 medium head of cabbage, cored

6 small scallions, washed and trimmed

1/2 large bell pepper, red, green, gold or a mix of them for coloring

1/4 cup fresh parsley, washed and chopped

1-1/2 tablespoon mayonnaise (any kind your heart desires)

1 to 2 tablespoons white vinegar

1 tablespoons milk or half and half

1/2 teaspoon salt

Sugar to taste for a "bread and butter pickle" sweet/sour taste

Cut cabbage into pieces of a size to fit into the food processor feeder.  Chop the cabbage lightly using the pulse function until the cabbage is coarsely cut.  Don't over process.  Remove cabbage into large mixing bowl.  Repeat the process for the peppers, scallions and parsley, coarsely chopping them together and adding to the large mixing bowl.

Mix all off the veggies thoroughly.  

Mix in the Mayonnaise, milk, salt and vinegar thoroughly spreading the ingredients. Try not to get too much liquid into the mix as the drier it is, the crisper it stays.  The last ingredient to add is the sugar and here you will need to taste-test the results to your liking as you add sugar and vinegar to give you the sweet/sour balance you prefer.

Drain any excess liquid and put slaw into a serving dish, garnish with thin slices of bell pepper and a sprig of parsley in the middle.  Refrigerate for at least one hour.