Strip the loose outer leaves from a medium sized cabbage and remove the core.
Quartering the cabbage will make it easier to shred.
Shred cabbage into a good-sized bowl using rough side of a grater, getting as much of the greener outer leaves as possible (it adds a little color to your slaw).
Cut bell pepper into quarters and grate on top of cabbage, from the inside out. Grate to the skin, but don't grate the skin of the bell pepper. You mainly want the meat of the bell pepper, not the skin.
Grate carrots on top of cabbage.
You should wind up with enough carrot and bell pepper to cover the cabbage you've already grated, but not so much that it heaps up.
Sprinkle mixture evenly with course ground pepper, find ground pepper and salt. My general rule is to shake each ingredient out as you move your hand quickly over the bowl, and then again as your hand comes back. That generally seems to be the right ratio. Do this for both kinds of pepper and salt.
Spoon your mayonnaise onto the mixture and mix.
You can mix everything with a spoon, but I've always done it with my hand. You'll quickly learn how to tell if there's enough mayonnaise by how dry the mixture feels to your hand.
Generally speaking, when the mixture is right, the slaw will be just moist enough to have a wee bit of standing liquid, but not so much as to be runny. Just moist.
And there you have it. Peggy's Restaurant cole slaw!
Serving size: 1/2 cup Calories: 233 Fat: 24 g Saturated fat: 3.6 g Unsaturated fat: 0.1 g Carbohydrates: 4 g Sugar: 0.6 g Fiber: 1.5 g Protein: 1.1 g Cholesterol: 9 mg