Would you mind if I changed the name to Hawaiian Cole Slaw so I can serve it at the luau I am planning? And I think I will use dried cherries. And maybe add a little pineapple. Thanks for the recipe.

So glad you enjoyed it. I, too, am preparing it for Mother's Day lunch, with just my son and myself. I do like the white wine vinegar. Did you toast the almonds?

Found this and it sounds so close to the one I posted except it has mustard in it. Almost Marzetti's Brand Slaw Dressing: (which comes in a glass jar from Your Grocer's Refrigerator Case.) Source: ThatBobbyGirl 2 cups light mayonnaise 2/3 cup sugar 1/4 cup white distilled vinegar 2 tablespoons prepared yellow mustard cabbage carrot celery salt Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved. Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl. Sprinkle lightly with celery salt and toss. While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely. (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill. Refrigerate unused portion of dressing for later use.

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.