3 pounds red or white cabbage (or both)
1 pound carrots
1 green bell pepper
1/3 cup mayonnaise
¾ cup buttermilk
¾ cup sour cream
3 tablespoons distilled white vinegar
2 tablespoons sugar Salt and pepper, to taste
1 bunch scallions, finely chopped
1. Core the cabbage and cut into 2-inch wedges. Using the slicing blade of a food processor, shred the cabbage. (You will have to empty the bowl about halfway through.) Using the shredding blade (or the coarse holes on a box grater), grate the carrots. Combine the cabbage and carrots in a large bowl.
2. Core and seed the bell pepper. Cut it into finematchsticks. Add to the cabbage mixture.
3. In a separate bowl, combine the mayonnaise, buttermilk, sour cream, vinegar, sugar, salt, and pepper. Blend well.
4. Pour the dressing over the cabbage mixture and toss gently. Addmore salt and pepper, if you like. Sprinkle with scallions.