I don't like creamy anything. I like it your way with a little pineapple added.

Mayo only with chopped onions, salt and pepper

I had this in Alaska at a cookout, and it was out of this world.
Only difference in this recipe and one I had was they used a mayo base, without the other dressing stuff.

Alaska Cole Slaw
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper

Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper

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 imagine it's a regional thing, but around here it's Cole Slaw if it's got a mayonnaise dressing. But if it's made with vinegar/sugar it's called Pepper Hash.

I can eat either, but do prefer the mayonnaise version.

I do the mayo thing. Love to shred the cabbage by hand with a sharp knife into tiny shreds.

Glenda, that slaw with almonds and cranberries sounds delicious! I'm writing it down!

Last night on Diner, Drive Inns and Dives Guy F, was doing a bar=b=que specials and they put coleslaw on pulled pork sandwitches. Sure did look good and yes I have had coleslaw on beef sandwitches, maybe not as much as they show, but oh so good and I like the less creamy stuff--more like a German made type.

I like it both ways, but prefer the creamy country style. And I love it on roast beef on rye sandwiches.

I like both, but I prefer the mayonnaise kind.

I don't like sweet cole slaw. The only one I ever make is shrimp cole slaw, which is cabbage, a little carrot for color,
chopped green or purple onions, chopped boiled shrimp...or whole small shrimp, dress with mayo thinned with a little Zesty Italian dressing and season with white pepper and garlic powder. Add the dressing just before serving so it doesn't "weep".

I also like to shred the cabbage very finely by hand, rather than using a grater or food processor.

Depends on my mood. I like the creamy style the best but DH likes the vinegar and oil style, so we switch back and forth. Sometimes I do a quick version with creamy poppyseed dressing or one of the other creamy dressings, which is good too.
Clare

Creamy(YUM!) but I don't think I've ever had a slaw I didn't like. They are all good!

LOL@Marylyn who "doesn't like cole slaw" but makes it and eats it! :-)

Someone mentioned cabbage on sandwiches. A former DH always wanted cabbage on sloppy joes. ?? No wonder we divorced...

Style doesn't matter to me, but the taste sure does. Good cole slaw is a wonderful thing. Bland cole slaw is only good for the litter box.

I like a lot of fresh ground pepper in there, lemon pepper too and the greens especially have to be well washed or there's a bad taste to it. Lots of good onion (red/purple are best) along with green onions, radishes, some apples or something now and then, I'm going to try with rhubarb this year. Grapes or strawberries go well in it. I also mix some ranch dressing in when I do a creamy type or some ranch flavor. And of course, Louisiana Hot Sauce, and bacon with a touch of the bacon drippings in there too. Oh, some lemon or lime juice, garlic salt, italian seasoning and celery, and I like some cashews in there too! My cole slaw isn't cheap, but it's DANG good! I garontee!

Uh oh.... guess I pretty much gave away my secret recipe!

I like mine....and it's creamy and kinda tangy-sweet. YUMMY!!

I like mine creamy....I make it with Hellmann's, sour cream, horseradish, lemon juice, carrots, bell pepper, red onion and handcut cabbage. Salt and pepper, of course.

Rita, I don't like "sweet" cole slaw. Almost everyone puts sugar in it. I would probably like Glenda's or Marigene's.

I like both kinds, but only if I make them LOL. Most people like their coleslaw much sweeter than I do. No matter which type of dressing I make, sugar/honey is NEVER a part of it.

Hate to say it, but if I go to someone's house, I will take a bite on my plate, but I rarely go back for another.

I prefer the creamy kind, but the other is nice for a change. I never make it because DH doesn't like any kind of salad except potato. MY DMIL used to make it creamy with a lot of pepper in in, and my DM used to make a creamy kind with sliced bananas in. That was so good. Dottie

I never make coleslaw my family does not like it. But, I do serve it at my elementary cafeteria~~they send us this awful huge jar of yellowy mayo junk taste awful and too heavy for me kids never took it. So I had left over ranch dressing one day we used it and the rest is history the kids gobble it up now:)

I use ranch on my potato salad for my family and they love it I am always asked to bring it.

Just like Mo's on the Oregon Coast, creamy with fresh bay shrimp! YUM-Oh

Nodakgal....would you mind posting your recipe for the vinegar and oil coleslaw? I've been wanting to learn to make that and would love to have a tried and true recipe!
Bree

Oh boy, another good-sounding recipe from you, Glenda!Thanks.
JoanMN

I love the vinegar and oil kind. I don't really have a recipe, but use shredded cabbage, shredded onion, green pepper(if I have any), salt, pepper, celery seed, oil, vinegar and just a pinch of sugar. Sometimes when I use green pepper I add chopped tomato too. It's called Christmas Slaw in our family because of the red and green.

Here's mine:

Shred one medium head of cabbage
1 medium onion
Add 1/2 cup sugar to the cabbage and onion.

Heat together:
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 cup canola oil
1/2 cup cider vinegar
1 teaspoon celery seed
Pour over cabbage,stir,let sit 4 hours before serving.

Mine is a mix of both. Wish I had $1 for every gallon of the stuff I've made in eateries over the past 30 yrs!! LOL!
I use the processor to course chop the cabbage. Add my chopped onion & a little sugar & vinegar, mix well & let rest for 30 min. Then I add finely chopped radish & carrot, green pepper, then add mayo, a little sour cream and lots of salt & pepper.

Thanks so much Nodakgal!

I like it creamy but tangy, and the cabbage has to be super-crisp.

I like it creamy, but never make it because DH dislikes cabbage in any form. In restaurants around here, coleslaw is a standard side dish with bbq, and it's usually the creamy, mayo kind. BTW, a bbq place in Athens (10 miles from me) was named by Texas Monthly Magazine as one of the best in Texas.