Creamy Coleslaw Makes 4 - 6 servings After years of tinkering, I have settled on this as the ideal creamy coleslaw formula. It may seem like a lot of sugar, but coleslaw needs sweetness to counter the bitterness of the cabbage. ½ medium head green or red cabb age 1 carrot, peeled 3 tablespoons minced sweet onion ½ cup mayonnaise ¼ cup cider or distilled white vinegar 3 tablespoons granulated sugar ½ teaspoon dry mustard ½ teaspoon salt, or to taste Slice cabbage into shreds using a large sharp knife, or shred in a food processor. (About 7 cups.) Grate carrot on large holes of a box grater or in the food processor. Toss cabbage, carrot, and onion together in a large bowl. Whisk mayonnaise with vinegar, sugar, mustard, and salt. Pour dressing over cabba ge mixture and stir to combine. Refrigerate for at least 2 hours or for up to 8 hours. Before serving, pour off excess liquid that has accumulated and stir well.