When I was first married, we would buy Cole Slaw at the grocery store when we were having fish. Then, one day, when cabbage was on sale, I decided to give a try of making it on my own. It was surprisingly simple to make and I no longer have to worry about the celery seed that is in many varieties of cole slaw.
Getting a nice shred on the cabbage is something that is important to me. I cut in both directions to get nice small pieces of cabbage as my base.
Shredded Cabbage - about 16 oz
1/2 cup Mayonnaise
1 Tbsp Sugar
1 Tbsp Vinegar
Salt and Pepper to taste
Combine the mayonnaise, sugar and vinegar. Pour over the shredded cabbage and stir. Season to taste.
I find that it is best to make the slaw up the night before. It just gets to be creamier and more flavorful when it sits in the refrigerator over night.