Instructions

1. Using the metal blade, chop the half of the cabbage (and a small onion) into small bits. They are easier to digest than the larger shreds.
2. Chop half the cabbage and transfer into a bowl. Just before you are done with the second batch, save a couple whirls of the blade for an added handful of carrot pieces and the green pepper.
3. Give the cabbage/carrot/green pepper mixture a couple whirl until you have an even small chop. Transfer into the a large glass bowl.
4. Grate the onion until you have about 1/4 cup or so. You may prefer more. The idea for grating the onion is to create juice and small bits which are easily incorporated into the dressing.
5. Add half a cup of sour cream and half to 3/4 cup of mayonnaise, salt and pepper to taste and a couple tablespoons of chopped fresh parsley.   
6. Toss well, adjust seasonings and set aside till game time!
7. The dressing above is just enough to bind the coleslaw together. You may prefer your coleslaw to have more somewhat more “liquid” or simply have more dressing. Add more sour cream and some freshly made vinaigrette.
8. To kick it up a notch you can make about 1/4 to 1/2 cup of fresh vinaigrette (depending on the amount of slaw you have) using red wine vinegar and your best olive oil.
9. Pour over the slaw and toss again.