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

Yesterday I made a somewhat Japanese style cole slaw, just using my imagination, and then today I wrote the recipe down. Then I just found this thread which contains recipes that are extremely similar to what I made, especially Becky's. Here's my recipe: Vegetables: 1/2 Head red or purple cabbage (can substitute Napa cabbage); 2 cups when sliced 1/2 carrot, grated 1/2 red (or white) onion 1/2 bell pepper (red, green, or yellow) Dressing: 1 Tbsp grated fresh ginger 2 Tbsp Ponzu sauce* (or soy sauce or seasoned soy sauce) 1-1/2 Tbsp Black rice vinegar (or white vinegar, preferably rice) 3 Tbsp toasted sesame oil 1/4 tsp Sriracha sauce ( or other hot sauce), to taste 3 Tbsp mayonnaise Slice the cabbage into julienne strips, about 1/16”-1/8” thick Thinly slice the onion from root to top in 1/8” strips Cut the bell pepper into julienne strips, no more than 3/4” long x 1/8” thick All of this can be done on a mandolin or in a food processor with the slicer attachment, especially if making a larger batch. Toss all of the vegetables together and place in a bowl with tight fitting lid. Whisk together all of the ingredients for the dressing (except mayonnaise) in a small bowl and then whisk in mayonnaise. Use a stick blender for larger batches. Pour dressing over vegetables and toss until combined. Cover with lid and refrigerate for at least an hour (or overnight) before serving. Can serve sprinkled with toasted sesame seeds or Furikake. *Note: If not using Ponzu sauce, you can add Yuzu or lime juice for the citrus flavor. If you do not have sesame oil, you can use 1 tablespoon tahini plus 2 tablespoons salad oil. ------------------------------------- I think next time I might use miso in place of Ponzu sauce, but then I would have to add Yuzu or lime juice. I have lots of Yuzu fruit in my freezer that I have not gotten around to using. I used Napa cabbage because that's what I had on hand, but I prefer to make it with purple cabbage, mainly for looks.

"Ahem"....moving to the mike... "tap tap"..."is thing thing on?" For those of you who were not raised in the dark ages, or who never even drew breath way back in the primordeal soup that first began the organisms called :"jello salads...in those dark days immediatly following WW II, there were many strange and wonderful recipes. Some can be called "classics", those like wilted lettuce salad and Waldorf cake...but certain ones are best forgotten. I am sure this had a name of some sort...but blessedly it has been forgotten, or lost. One package of lime jello 2 cups boiling water 1 can of Campbells vegetarian vegetable soup, drained. 3 eggs, hardboiled Mix the jello with the water, refrigerate until it turns syrupy. While the Jello is cooling, drain the soup. Mix the jello and the drained soup, turn into an 8 by 8 dish and halve the eggs and bury cut side up in the jello mix. Serve in squares on a bed of lettuce, dressed with a dollop of mayonaise, for a refreshing salad suitable for the modern health concious family. Linda C

Years ago when I was working in a restaurant our chef made a wonderful slaw dressing. I've made it ever since. I'm in the south if that makes any difference. There are no measurements so you have to judge how much you will need for the amount of cabbage used. For a small batch maybe 4 servings: 1 TB white vinegar 3 tsp. sugar 1/4 cup veg. oil 1/2 cup sour cream 1/2 cup Mayo whip it all together & pour over slaw.Don't forget to add some shredded carrots too. You may want to add some chopped apple or some crushed pineapple if you want some extra sweetness. add more or less of the above ingredents for the amount of your slaw. Taste the mixture and see what you think it might need before pouring over the cabbage. Here is another excellent recipe: Aunt Nancy's Coleslaw 1 (8-ounce) can chunk unsweetened pineapple, in juices, strained 1 carrot, peeled and roughly chopped 1 cup mayonnaise 1/3 cup sugar 2 teaspoons white wine vinegar 1 teaspoon celery seeds 1� pounds green cabbage, shredded Kosher salt Freshly ground black pepper 1. Put the pineapple and carrots into a food processor and pulse until finely chopped. 2. Stir together the mayonnaise, sugar, vinegar, and celery seeds in a large bowl. 3. Add the cabbage and the pineapple-carrot mixture, and toss until evenly coated. Season to taste with salt and pepper. 4. This slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve. (I've been making this one lately, its very good.)