1. Cut the pepper, and green onions into 2” cubes and coarsely chop in the following order using a food processor with the regular steel blade: drop the garlic through the feed tube with the motor running, add pepper and green onion until coarsely chopped. Empty into a large bowl. Add julienned carrots.
2. Change to the slicer blade, cut cabbage into wedges to fit in the feeding tube. Discard the core - it is the wrong texture and has a very sharp flavor. When my mother made coleslaw she would always save the core for my father to eat. He loved it, so naturally we kids wanted to eat it too, until we tasted it, that is) Slice using light to medium pressure otherwise the slices will be too thick. (By hand, cut through the wedges from the core side out, and slice very thinly.) Add to the carrot- red pepper mixture.
1. Combine the ingredients for the dressing in a saucepan and bring to a boil. Once the sugar has melted (less than a minute), pour the hot dressing over the coleslaw mixture and toss well.
2. Transfer to a large container, cover tightly and refrigerate for at least one hour but preferably until the next day.
Tips & Variations
This recipe works so much better if you have a food processor, but obviously you can do it by hand - it just takes longer.
Instead of sherry vinegar you could try champagne or white wine vinegars as well.
Tastes better next day and will keep for up to 4 weeks.
Do not freeze.
This is a great side dish for grilled meats like flank steak and goes especially well with ribs.