My husband loves cabbage. He will tear a leaf off a new head of cabbage and eat it like it's candy. Seriously. I enjoy my cabbage when it's made into a slaw and this recipe is fantastic. I had tried many other recipes before this one, and after Lee tasted this, he said "this is my favorite - please make this every time you make cole slaw". I thought, EASY! I can do that! And it is exactly what I've done ever since.
This recipe is so easy (like all of the rest of the recipes I post here!). The only thing it requires is 2 hours refrigeration once you have put the ingredients together.
Cut the cabbage into wedges. Cut out and discard the hard core from each wedge. Using a food processor fitted with the slicing disk, cut the cabbage into fine shreds. (The cabbage can also be thinly sliced by hand or mandoline - I use an OXO mandoline!). Transfer to a large bowl.
Fit the processor with a shredding disk and shred the carrots. (The carrots can also be shredded by hand using the largest holes of a box grater-shredder - I use the same mandoline for this step too). Add the carrots to the bowl with the cabbage.
Sprinkle the cabbage and carrots with the vinegar and mix well. Stir in the bell pepper strips and green onion.
Add the mayonnaise and Old Bay Seasoning and mix well. Cover and refrigerate until chilled, at least 2 hours. Serve cold. NOTE: I tend to use 3/4 C mayo, but I am posting the original recipe here.