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.

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.)

COLORFUL COLESLAW 1 /2 cup vegetable oil 3 /4 cup sugar 3 /4 cup cider vinegar 3 /4 tsp. celery seeds 2 tsp. dried mustard 1 /2 tsp. salt 1 /4 tsp. black pepper 1 /2 head green cabbage, cut into thin shreds 1 /2 head red cabbage, cut into thin shreds 1 carrot peeled and coarsely grated 1 small onion, peeled, halved and thinly sliced 1 green pepper, seeded and halved crosswise and thinly sliced 1 sweet red pepper, seeded and halved crosswise and thinly sliced Put red cabbage in a storage container in the refrigerator. Combine oil, sugar and vinegar in small nonaluminum saucepan. Bring to boil over medium heat, stirring occasionally. Simmer for 5 minutes and add celery seeds, mustard, salt and pepper. Remove from heat. Combine all remaining ingredients in a large bowl except for red cabbage. Pour dressing over vegetables and toss. Chill covered for at least four hours, or preferably overnight, stirring occasionally. Add red cabbage about an hour before serving. 12 servings. Note: You can add the red cabbage at the same time as the green but since the color will bleed out of it over time (no change in flavor), the presentation is prettier if you add it right before serving.

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