Not the gloppy gross sweetened mess that diners serve, but homemade where the mayo (not miracle whip) is cut with an equal amount of balsamic vinegar. I can eat a few cups of it for breakfast and be very happy, or just have that for dinner.

Every time I buy a cabbage, my husband rolls his eyes and references my "coleslaw deficiency" as if it's a medical issue, like how other people have an iron or vitamin deficiency.

a bit of apple cider vinegar, a bit of lemon juice, celery salt/seed and pepper.

i need to make a batch.

I'm looking for a recipe to mix up with one of the store bought bags of shredded vegetable/cabbage ingredients. But I always liked very slightly sweet cole slaw. All your ingredients sound great, you had me at sour cream for a fresh taste. But no sugar at all? Or does the mayo give enough sweetness? I don't like soupy and I don't like bitter. If I buy a pound bag of "slaw" mix what would you suggest for a starting recipe for dressing ?

I can't think of any particular store/restaurant brand coleslaw I like, but I know it when I taste it. KentuckyFriedChicken(KFC)'s is decent but I don't like the chopped texture of their vegetables.

almonds - I believe there is sugar and some vinegar in the mix. Everyone in my family liked it.

No sweetener at all. Mayo, vinegar, salt, pepper, sometimes celery seed.

at least after the husband reminds me to

i eyeball everything, but i'd say i wind up with a 3/4 to a cup of dressing for a package of the mix. i do just a splash of the vinegar and lemon juice so it isn't soupy and start on the lighter side with the mayo and sour cream, adding more sour cream and a bit more vinegar if necessary.

i make the dressing beforehand and let it chill in the fridge for an hour or so before i dress the slaw since it's easier to adjust the taste when it's just the dressing and not the whole salad.

Don't mind me, whenever I use vinegar, I reflexively add just a pinch of sugar. Even in cucumbers with sour cream and vinegar which I don't want sweet at all, I still add a 1/4 to 1/2 teaspoon of sugar--I don't know that I even taste a difference. Probably just psychological.

I'm definitely going to try your recipe, it sounds delicious.

Imparts a nice bit of crispness.

Gives it some zing. I'm going to try some wasabi next time I make it.

And, I wouldn't think of ruining a good head of chopped cabbage with mayo, either. I've always served it as salad, adding minced onion, grated carrots and green peppers, stewing up a nice dressing with vinegar and a little oil, celery seed and dried mustard and just a dab of sugar and salt, cool that and pour it all over the cabbage, onion, carrots and peppers, then let the whole mess simmer in its juices overnight in the fridge.

Eat it that way and it's pretty tasty and good for you, too. (I can't eat the modern, store-bought, restaurant-versions of it, either. That stuff gags me.)

Makes a delicious cabbage dish!

I suppose that's odd, but I do.

I haven't had that for fifty years...my mother called it Cole Cannon and we never had left-over taters when she fixed it.

I really do believe that mayo is what ruins cole slaw nowadays.

He laid down the law years ago, first time I fixed corned beef for St. Patty's Day. Only way he'll eat cabbage is cold and crispy. Me, I was raised on it cooked with everything, then I moved up to Cleveland where I found that half of that city was blessed with the lingering aura of it (and I fit right in!).

My man is so picky, it used to drive me nuts, but I've learned not to worry about his nutritional needs so much. Cooked cabbage, tho, is one thing I'm unable to sneak onto his plate, ha!

Very delicious and healthy! Mayo makes me gag but I love Asian cole slaw (or whatever you want to call it). Any teriyaki/ginger/honey type dressing tastes great with shredded cabbage.

Another option is peanuts.

Also pineapple. I roast my pineapple; in fact I have some roasting right now.



Cher

I "make" my own cole slaw with this stuff.
Okay, I put this stuff on anything that doesn't move.

My British friend used to bring it back from England but I've never noticed it in American stores.

They have an "import" aisle, with a British section.

I NEED my Ribena, too!

To me it's simply a salad that get's its own special dressing. I don't like "soaked" cole slaw though. I prefer to put the dressing on right before serving and eat it while it's still crunchy.

I use my great grandmother's recipe which has a can of crushed pineapple in it.

My sister makes a pretty good one.

I also throw in bits of veggies I need to use up like broccoli or radishes or peppers or whatever. LOTS of black pepper, too.

I just got a mandoline and the first thing I did with it was make angel-hair slaw. I love it and they charge about ten times the amount for pre-shredded. Now I can make just what I need (1/4 cabbage is just the right amount for the two of us). I use mayo, vinegar, dash of cream (I'm a low-carber), water, Splenda, onion powder, mustard, and celery seed or salt. Killer atop dogs or alongside almost anything.

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"Hey, we have some cabbage here. Should I shred it, soak it in mayo, and put that on your sandwich?"

In NYC, that's called a sloppy Joe sandwich. We used to order in sandwiches at business meetings, and I remember getting them that way. They were really good! (If done correctly, that is.)


Cher

http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe.html

But then, apparently there is a "NJ Sloppy Joe"---WTHeck?!
http://en.wikipedia.org/wiki/Sloppy_joe_(New_Jersey)

http://articles.mcall.com/2011-12-31/features/mc-lvr-walps-creamed-cabbage-20111231_1_cream-dressing-cabbage-sour-cream

Walp's Creamed Cabbage
December 31, 2011

1/4 cup sour cream

1 cup heavy cream

1 tsp. salt

1/2 cup sugar

1/2 cup chilled white vinegar

1 lb. white cabbage (you can use green cabbage)

Combine sour cream, heavy cream, salt and sugar. Beat with an electric mixer, blender or hand-held egg beater at medium speed, gradually adding the chilled white vinegar, beating until the dressing begins to stand in peaks. Store in the refrigerator for at least 24 hours. Use only the top and very thick layer of cream dressing. Discard the bottom thin liquid that separated from the creamy layer.

And because I was curious: from wiki -

The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch rhymes with "cole&quot or "koolsalade" meaning "cabbage salad".[8] The term "cold slaw" was used until 1860