Paula Deen's cole slaw recipe requires 1/2 head of cabbage, 1/2 cup mayonnaise, 2 tablespoons sugar, 1 green onion and 1/2 teaspoon seasoned salt in addition to 1/2 bell pepper, 1/2 carrot, 1/8 cup chopped parsley, 1/4 teaspoon lemon pepper and 1/4 teaspoon black pepper. A food processor enhances efficiency.
Place the bell pepper, onion, carrot and parsley into the food processor, cutting them slowly and gently so that they retain their textures. Remove the vegetables, and set them aside in a waiting bowl. Next, cut the cabbage into two halves, taking one of those halves and breaking it down further into chunks. Place those chunks in the food processor. Process the contents briefly and gently, as mushy cabbage ruins the recipe.
Slice the remaining cabbage into thin strips, then combine it in a bowl with the processed cabbage and the remaining vegetables. In a separate bowl, combine all the remaining wet and dry ingredients thoroughly to make the dressing. Once the dressing is finished, fold it into the vegetable bowl, ensuring that all the contents are coated. Allow the finished cole slaw to sit in the refrigerator and chill for at least one hour before serving. This recipe serves approximately six people with your favorite barbecue and picnic fare.