Here's a recipe I've been meaning to try: Buttermilk Coleslaw with Green Onions and Cilantro If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing. Serves 4 1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups) table salt 1 medium carrot, shredded on box grater 1/2 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons sour cream 1 small shallot, minced (about 2 tablespoons) 1 tablespoon minced fresh cilantro leaves 1 teaspoon lime juice 1/2 teaspoon granulated sugar 2 scallions, sliced thin 1/8 teaspoon ground black pepper 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl. 2. Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.) It's from ATK, and everything I've tried from them has been good so far... Lars

Got it! It looked good to me too, thanks Glenda! * Posted by glenda_al (My Page) on Mon, Jan 1, 07 at 20:33 When in Alaska, I went to a goldmine camp, where they grilled salmon and served cole slaw. This one is almost identical, except for the dressing. Theirs was more of a mayo dressing, not sweet with honey, or sweet pickles. To me their cole slaw was one of the best I have had. 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

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 shred the cabbage very fine, or buy the already shredded called "Angel Hair". Add some very thinly sliced bell pepper, carrot, radishes, whatever you prefer. When making for the whole family I cheat and use bottled Cole Slaw dressing. There is a bottled poppy seed dressing that we all like a lot for cole slaw, too. I think the crushed pineapple would be good in this one, too, but would leave out the radishes and bell pepper if using pineapple. Or, I sprinkle the finely shredded cabbage with a little salt, a very little sugar, some celery seed and some mustard seed. Let it sit for a couple of hours, or even over night. When ready to serve, add a little white Balsamic vinegar and some vegetable oil, or oil of your choice. (I found olive oil to be too 'heavy' for this, but others may like it). Some white pepper to taste. Mix thoroughly. Sorry, I can't give measurements, I've never had any, I just do it kind of by gosh and by golly. But it has always come out good. Definitely some delicious sounding ideas here to try! Rusty