Creamy Coleslaw

This creamy coleslaw stays crunchy, and has a bit of bite in a slightly sweetened, vinegar-spiked dressing.

Servings: About 10 Cups

Ingredients

• 2 medium carrots (trimmed, peeled and chopped coarsely)
• 1 medium sweet onion (peeled and chopped coarsely)
• 1/2 red bell pepper (seeded and chopped coarsely)
• 1/2 green bell pepper (seeded and chopped coarsely)
• 1 head cabbage (about 2 pounds outer leaves discarded, cored and chopped coarsely)
• 2 tablespoons sugar
• 2 tablespoons distilled white vinegar
• 1 teaspoon kosher salt
• 1 1/2 cups Hellmann's mayonnaise (+ more to taste)
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon Loveless Cafe Seasoned Salt

Directions

1. In your food processor, in batches, pulse carrots, onions, peppers and cabbage separately, until finely chopped. Do not over process. Combine all vegetables in a bowl.
2. Combine sugar, vinegar and salt in a sauce pan and stir over low heat until sugar melts.
3. Pour warm mixture over vegetables and mix well.
4. Add mayo, chopped parsley and Loveless Cafe Seasoned Salt; mix well.
5. Add additional mayonnaise if you like a creamier consistency.
6. Chill for 1 hour before serving.