Here is the video link. It isn't a mayo-based dressing it is vinegar-based. It is a personal, made-up recipe so there is no way to know if it is safe or not for long term shelf storage. I would note that it is a small amount of liquid for the very large heads of cabbage used (and she left out the peppers and onions so it would be even more dense if those were added) and she heavily packed the jars which isn't recommended and then processed it in a steam canner for 15 mins. which wouldn't be considered safe either (and she admits to that). Your choice, your risk. Dave Here is a link that might be useful: Canning coleslaw

Had one like this similar in Alaska, so that's it's name. ***my omits Alaska cole slaw 5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart 1/2 cups almond slivers, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced**don't use 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper **don't use This is the creamy dressing I used and it works great: mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

I did add the celery and green pepper. My 24 year old son said the celery "made it" for him! He liked the crunch it added. With that being said, if you know someone does not care for one or the other, I'd leave it out.

I shred the cabbage very fine, or buy the already shredded called "Angel Hair". Add some very thinly sliced bell pepper, carrot, radishes, whatever you prefer. When making for the whole family I cheat and use bottled Cole Slaw dressing. There is a bottled poppy seed dressing that we all like a lot for cole slaw, too. I think the crushed pineapple would be good in this one, too, but would leave out the radishes and bell pepper if using pineapple. Or, I sprinkle the finely shredded cabbage with a little salt, a very little sugar, some celery seed and some mustard seed. Let it sit for a couple of hours, or even over night. When ready to serve, add a little white Balsamic vinegar and some vegetable oil, or oil of your choice. (I found olive oil to be too 'heavy' for this, but others may like it). Some white pepper to taste. Mix thoroughly. Sorry, I can't give measurements, I've never had any, I just do it kind of by gosh and by golly. But it has always come out good. Definitely some delicious sounding ideas here to try! Rusty