Here's the one I use the most.
Cole Slaw, Fred Harvey's
Shred one medium head of cabbage and one medium onion ( use the 1 mm slicing blade on the Cuisinart)
Add 1/2 c. sugar
Heat together 1 1/2 tsp salp
1 tsp dry mistard
1/2 cup peanut oil ( I use canola)
1/2 c cider vinegar
1 tsp celery seed
Pour over cabbage, stir and let sit at least 4 hoursI sometimes add black pepper and green pepper.
You can triple the recipe and only need to double the dressing.

And here's another that's good:
Napa Cabbage Slaw
Fresh and crunchy, this salad will remind you of traditional coleslaw, but without the mayonnaise. Pale green napa cabbage and a touch of ginger give this slaw an Oriental flavor.
1-1/2 pounds carrots, finely shredded
4 cups finely slivered napa cabbage
1/3 cup white wine vinegar
2 tablespoons sugar
1 clove garlic, minced or pressed
1 teaspoon minced fresh ginger
Salt
In a salad bowl, gently mix carrots, cabbage, vinegar, sugar, garlic, and ginger. Season to taste with salt. If made ahead, cover and refrigerate for up to 4 hours.
Yield: Makes 6 servings.

Linda C

Here's my favorite, with no oil at all. It does, however, have a lot of sugar. It isn't creamy.

COLE SLAW - SWEET/SOUR

2 c. sugar
1 c. vinegar
1 tsp. salt
1 tbsp. mustard seed
1 sm. onion
1 green and/or red pepper
2 carrots
1 lg. head cabbage

Boil for 5 minutes, slowly sugar, vinegar, salt and seed. Pour over chopped vegetables. Refrigerate until very cold. Good for days.

This is the one Ashley likes, it's a KFC clone that someone gave my mother, it's creamy, with mayo.

KFC COLE SLAW CLONE

3 pounds of green cabbage (That equals 16 cups before dressing) chopped-up to the size you like.
1/2 cup shredded carrots
5 TBSP chopped onion
3/4 cup sugar
1 tsp salt
1/4 tsp pepper
1 1/4 cup of mayonnaise (USE the Very "BEST" brand)
3 oz milk
3 oz buttermilk OR sour cream (I use sour cream)
4 1/2 TBSP cider vinegar

Mix cabbage, onions, and carrots in a very large bowl.
Add the vinegar and blend-in well.

Combine all other ingredients and mix till blended. Pour this concoction over the cabbage and mix well.

Cover and refrigerate at least 8 hours before serving.

Annie

Here is a link to a really good selection:

The dressing that I use is much the same as in "My Secret Ingredient" Slaw. I add a couple of spoonsfuls of sour cream. I mix my dressing in a seperate bowl so that I can keep tasting in order to get it just right. Don't like a lot of sugar in the dressing either! Most coleslaws are just too sweet !!

Here is a link that might be useful: Coleslaw Recipes

This is different than the usual sweet cole slaw- old family staple, make in the morning to serve at dinner.
Cut cabbage as fine as possible( family tradition says you must do this by hand!)- long is good too, not chopped.Place in glass bowl,pour 2TBSP white vinegar , 1 cup boiling water and 1 TBSP kosher salt, over cabbage, place a plate and weight on top -leaving on counter to soak(4-6 hours), turn occassionally replacing plate on top- when limp squeeze out all moisture(wring out by hand!!)Taste - too salty? rinse and squeeze again, place back in bowl sprinkle with black pepper and coat lightly with Best mayo tossing til coated. serve or store in frig. More like a dinner side dish than BBQ style.A small dish goes a long way.

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 like sweet, fruity slaw...mayo, a bit of sugar and crushed pineapple.

DH likes mayo, some white wine vinegar, sugar, celery seed.

This one's our favorite though...

* Exported from MasterCook *

Honey Mustard Slaw with Cranberries and Pine Nuts

Recipe By :Katie, 2004
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag cole slaw mix
1/4 cup very thinly sliced red onions
1 handful dried cranberries
1/3 cup pine nuts
1/3 cup lemon juice
1/4 cup vegetable oil
3 tablespoons honey
1 tablespoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Combine cole slaw mix, red onions, dried cranberries and pine nuts.

Whisk remaining ingredients and pour over slaw. Mix well and chill.

I use my grandmother's recipe. Some heavy cream, vinegar, salt, pepper, sugar, and shredded cabbage and carrots, and sometimes I add a little grated onion. We like a bit of grated apple in ours too.

I use just enough vinegar to toss all the veggies in a bowl to just coat them. I add the salt, pepper and sugar next to taste. Then, I add the onion or apple, and then the cabbage and carrots at the last. It needs to sit for at least 4 hours in the fridge before you eat it. We like this best and there is no mayo in it at all. I use plain apple cider vinegar.

Had one similar to this one in Alaska, last summer, and was delicious!! One I had also had toasted almond slivers!

Crimson Slaw
1/2 head (says 1lb 8oz) cabbage, shredded
1/2 red onion, thinly sliced
1/4 onion (white or yellow) thinly sliced
4 tablespoons canola or sunflower oil
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup dried cranberries

Toss cabbabe and onions together in a large mixing bowl. Mix oil, vinegar,
sugar, salt and pepper together in a small bowl to make a dressing. Pour
dressing over cabbage mixture and toss with cranberries. Marinate in
refigerator for 1 hour. Makes 6 servings.

I like this because it has very little sugar and good oil rather than mayo.

CURED COLE SLAW
1 large head cabbage, shredded, 7-8 cups
1 large onion, thinly sliced
1 large bell pepper, seeded, thinly sliced
1 carrot, peeled, shredded
1/3 cup granulated sugar
1/2 cup white wine vinegar (I use rice vinegar)
3/4 cuplight olive oil
Salt

Combine vegetables in a large seal tight bowl. Stir together sugar, vinegar, oil, and salt to taste. Pour over vegetables. Cover tightly, refrigerate overnight at least 6 hours. Will keep a long time, up to 2 weeks. Stir before serving.