2 carrots, trimmed, peeled and chopped coarsely
1 medium sweet onion such as a Vidalia, peeled and chopped coarsely
1/2 each red bell pepper and green bell pepper, seeded, chopped coarsely
1 head cabbage (about 2 pounds), outer leaves discarded, cored and shredded
2 Tablespoons sugar
2 tablespoons distilled white vinegar
1 tablespoon salt — or to taste
1 teas. celery seed or caraway seed
1 1/2 cups (less if desired) Hellmann’s mayonnaise
1.  In batches, pulse carrots, onion, peppers and  cabbage separately, until each is finelhy chopped.  Do not overprocess!
2.  Combine sugar and vinegar in a pan and stir over low heat until sugar melts.  Pour over vegetables and mix.  Add salt and caraway or celery seed and mix.  Add mayonnaise and mix.  Chill for an hour and serve.
YIELD:  About 10 cups.