To make a classic coleslaw dressing, combine 2/3 cup of mayonnaise, 2 tablespoons of vinegar and 2 tablespoons of oil. Whisk in 2 1/2 tablespoons of granulated sugar, 1/2 teaspoon of celery salt and 1/4 teaspoon of salt. Toss 6 cups of shredded cabbage with the dressing, and refrigerate it.
Alternatively, try a variation on the classic by making a tangy vinegar slaw. Combine 3 tablespoons of extra-virgin olive oil with 1 cup of apple cider vinegar, 1 cup of granulated sugar, 1 teaspoon of minced garlic, 1 teaspoon of ground black pepper and 1 teaspoon of celery seeds. Prepare the cabbage by finely shredding 1 large head, and toss it with 1 large grated carrot and 1 finely sliced onion.
Toss the vegetables with 2/3 cup of sugar and 1/3 cup of kosher salt to get rid of excess moisture. Let the mixture sit for five minutes, and transfer it to a strainer. Rinse the vegetables thoroughly to remove the excess sugar and salt before transferring the veggies to a baking sheet lined with paper towels. Blot the cabbage mixture dry, transfer it to a large serving or mixing bowl, and pour the dressing over the mixture. Toss the slaw with tongs to coat all of the vegetables, and adjust the seasoning as desired.