Well my latest favorite coleslaw recipe is one from the Diners, Drive-Ins and Dives book. Aunt Nancy's Coleslaw. It has pineapple in it and it's delicious (the pineapple is processed very fine so it blends in).

If you want something without pineapple,this one is simple but good. It's just mayo, sugar, vinegar, salt, cabbage and carrot. Very similar than the other recipe but without the pineapple and celery seed.

The one in the link is the recipe I use for creamy coleslaw - it tastes a lot like Kentucky Fried Chicken's recipe.

Here is a link that might be useful: Sweet Restaurant coleslaw

Funny you mention this Stacey. I just made one last nite. and it was a great hit! I haven't made one in years.
Here is what I did.
1 head of cabbage chopped, one small onion chopped, one large carrot chopped.
Add to this:
1/4 c sugar
1/8 c white vinegar
1 cup mayo
salt and pepper

The longer it refrigerates, the better it is.
You can change things to suit your taste, but this was a winner, with no left overs last night. Easy too~

Here's B0bby Flays from Food Network. Sounds good!

Ingredients
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Directions
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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Me, I just like shredded cabbage, little bit of chopped onion, Hellman's mayo, salt and pepper.

lol...mr Flay seems to have gotten *my* recipe quite by mistake I would say..LOL

My coleslaw is a variation of a tradition and partly based on Justin Wilson's recipes. I like a bit of a kick and I like ranch flavor so couple that with bacon (just like with butter, more bacon=more better!) So this is essentially the recipe I use now but I do vary things because I make it as I go along.

Ken's D@mn Good Coleslaw
(Goes great with ribs)

1 pkg Coleslaw mix (or mix your own) Thoroughly washed to eliminate the metallic taste. Let it drain so there's not too much water left on it.

1/2 c (or so) Vinegar
Celery salt
Mix the cabbage and vinegar and sprinkle with celery salt. Let it sit while you prepare the rest of the greens.

1/2 of a large red onion (more or less to taste) chopped how you like. I like slivers in there so you get a chunk of onion.
3-4 ribs of celery (more or less to taste) I usually dice some quite fine and others cut on the bias for larger chunks for a texture variation. If you like, add some extra slivered carrots.

Fry up some bacon until just crisp but not letting the grease burn. Use 1/2# or more. (more bacon=more better) then drizzle the greens with 4-6 tablespoons of bacon grease so it has a nice shine to it but isn't overly greasy.

Seasonings:
Fresh ground black pepper to taste. Lots is good
Garlic Salt
Italian Seasoning
Poultry Seasoning
Lemon Pepper
A little sugar to taste (1-2 tsp)

For the dressing, mix in as you go so you have the amount of moisture you like.

I use Miracle Whip Lite (or regular if I have it) and I mix it 2-4 parts to 1 part of bacon ranch dressing. If you can't find bacon ranch (I only find it occasionally at Aldi), use ranch and more bacon. To this much cabbage, add about 2 tablespoons (more or less to taste) of Louisiana Hot Sauce. It looks like a lot when you put it in there but it's not hot. Just adds a nice flavor and a bit of a zing.

Once you have it mixed up, then add a fistful of low salt cashews. If you use full salt, you could just use garlic powder instead of garlic salt and celery seed instead of celery salt or the greens probably could use the extra salt. Lastly, add the bacon cut (I just tear it) into pieces big enough that you know what it is. I kept a little of it for garnish.

It's great as it is but should be refrigerated until very cold.

I have used Sunflower nuts in it and even used a chopped apple or some chopped grapes for a variation. With the tanginess of the ranch, coupled with the LHS and seasonings and of course the bacon, it's a varied texture and flavoring and is about the best I've ever had. It's important to have enough pepper. Lemon pepper gives a citrus tang but the fresh ground adds a bit more. I wouldn't object if you added a hard cooked egg or two either.

Here's a few others from my notes:

Justin Wilsons Cole Slaw

5 T Mayo
1 t LHS
2 T Mustard
2 T Ketchup
2 T Olive Oil
1 T Wine Vinegar
1 t Garlic Salt
1 T Lea & Perrins
Juice of 1 lemon
3 t Salt
4 Bell Peppers
2 Onions
1 Large Cabbage

Paula DeenÂs Cole Slaw

½ Bell Pepper
1 Green onion
½ Lg Carrot
1/8 C Chopped parsley
½ Head of cabbage
½ C Mayo
½ tsp Seasoning Salt
¼ tsp Black Pepper
2 Tbsp Sugar
¼ tsp Lemon Pepper
1 Tbsp White Vinegar

Martha StewartÂs Cole Slaw

2 Heads Cabbage
1 Lg White Onion
1 Green Pepper
1 Lg carrot
1 Rib Celery
¾ C Apple Cider Vinegar
¾ C Yellow Mustard
½ C Ketchup
½ C Sour Cream
¼ C Mayo
1 T Coarse Salt
½ tsp Cayenne
1 ¼ C Sugar