Sometimes when you're hungry something you normally wouldn't care fo is unusually appealing or just "hits the spot". It doesn't sound from the description that it's anything unusual and you may well be making something similar or better. Every deli coleslaw I've ever had is fair at best. It's fast food. I usually doctor it up if I go with a deli slaw. Lately, I've even been using just a bottled salad dressing (Hidden Valley Farmhouse Bacon & Onion is very good) and slaw mix, add some dried onion (fresh if I have it), Spike seasoning and bacon bits, grapes if I have them, and have a vastly superior salad to any of the deli slaws. I can also make a smaller batch than my normal coleslaw too. If I want more of a vinegary type it's easy to sub an Italian dressing or mix some different types. Catalina mixes well as does Ranch. I wouldn't be surprised if you went and bought some of the coleslaw and served it up saying what do you think of this, the opinion may well be different. I'm not suggesting they're purposely dissing your slaw, but often the one-time extraordinary fizzles the next time. Taste buds are as consistent as the weather.

"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.)

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.