Here's the one I use. It's from an out of print BHG cookbook. I generally use a bagged slaw mix, although back when I was gardening, I grew an OS cross cabbage that made enough slaw to feed 40 people at a wedding.
2 cups cabbage, shredded
1 medium carrot, shredded
½ cup Miracle Whip
1 tablespoon cidar vinegar
2 teaspoons sugar
½ teaspoon celery seed
Mix cabbage and carrot in a bowl. Mix together remaining ingredients and pour over cabbage mixture. Toss to coat. Slaw may look underdressed, but will accumulate liquid as it sits. Cover and chill 1 to 24 hours. At least 8 hours is best.
*Note: you may want to add a bit of pepper to the dressing...depends on your taste.
Here's another one of my favorite slaws...this one is quite spicy.
North Carolina Style Slaw
1 Cabbage; shredded (or 2 packages coleslaw mix)
1 tsp Pepper
2 Red and green bell peppers, chopped
1 medium onion, chopped
1/8-1/4 tsp cayenne pepper
1 c Cider vinegar
1/4 c Brown sugar
1 ts Salt
1/4-1/2 cups Ketchup
Mix everything but cabbage and peppers and taste!!!!! Add whatever you think you might want more of ( ketchup and sugar reduce bitterness).
Dump it in with the vegs and mix well. Let sit in frige to chill and allow the flavors to mix.
*Note: this one is great with BBQ.
We get by with a little help from our friends