Here's an easy one, bulldinkie! (And you can put it on a hotdog instead of the usual sauerkraut, too.)

CONFETTI SLAW

Makes about 6 Cups:

1 small head cabbage (about 1 1/2 lb.)
1 small carrot
1/3 cup chopped green pepper
1/4 cup chopped parley
1 tablespoon chopped onion
1/3 cup mayonnaise
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

Shred cabbage and carrot. Combine with Green pepper, parsley and onion in a medium size bowl.

Combine mayonnaise, sugar, vinegar, salt an pepper in a small bowl and mix well. Toss with slaw and refrigerate until serving time.

I hate to cook and I love this recipe, so there ya go for recommendations!

nola anne

I made this one twice recently (and many times before that) and people ate it up. I was hoping for more leftovers the last time since I like to put leftover coleslaw on my sandwiches. It's a Diners, Drive-Ins and Dives 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 1/2 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.

Here is a link that might be useful: My blog post about this recipe

This is the one I make:

Alaska cole slaw
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use

This is the creamy dressing I used and it works great:

mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT

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

.....and the easiest of all is to use a jar of Jimmy's coleslaw dressing. The pineapple one is great.

ooh, Aunt Nancy's sounds good. The dressing that Nola ann and Glenda posted on their recipes is about the same. It would be good with whatever you want to shred up for the slaw.

Thank you all,I had a good recipe but cant find it,?If I see a recipe I write it in a notebook so I know where it is.cant find it, figures.Ty for your help.

I am a "from scratch" cook but I must admit, I love Marzetti's cole slaw dressing. If it's just the two of us, I buy the bagged cole slaw mix, grate a carrot and half an onion, and pour on the Marzetti's. Can't beat it.

I also use Marzetti's dressing (don't get the lowfat or fatfree, it just isn't the same). I use 2 bags of the slaw mix or it gets way too soupy.

You could add whatever you'd like, but we like it very plain! I'm always asked for the recipe, but tell them its a 'secret'!!!!

Let us know which recipe you chose...you'll LOVE Marzetti's!

Just go to "Our recipes" and you will find a pile of Tried & True anything you want.

It's basically what everyone was posting except has mustard in it.
Mazaretti's cole slaw dressing, from a search:

2 cups light mayonnaise
2/3 cup sugar
1/4 cup white distilled vinegar
2 tablespoons prepared yellow mustard
cabbage
carrot
celery salt
Change Measurements: US : Metric

Directions:
Prep Time: 15 mins

Total Time: 15 mins
1 Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
2 Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds.
3 Thinly slice or shred carrot and combine with cabbage in bowl.
4 Sprinkle lightly with celery salt and toss.
5 While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely.
6 (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.
7 Refrigerate unused portion of dressing for later use.