I'll admit - I'm not a fan of coleslaw. Let me re-phrase that.....I'm not a fan of traditional coleslaw. Here's the thing. Cabbage dripping in mayo is not something I crave and this is most often how I see coleslaw. I have, however, tried to make a few variations of coleslaw that I like since the thought of a nice cold coleslaw salad in summer does sound appetizing. This variation is one of my successes. A little sweet, a tad bit sour and a whole lot of crunch. I hope you enjoy it too!
Cole Slaw Salad
1 small white/yellow onion, chopped
1 cup granulated sugar
1 cup vegetable oil
1/2 cup cider vinegar
1/3 cup mayonnaise
1 teaspoon salt
1/2 teaspoon celery seed
1 medium green cabbage, cored and shredded
In a small bowl, combine the chopped onion and sugar. Stir together and let stand 30 minutes.
In a separate bowl or glass measuring cup, stir together the oil, vinegar, mayonnaise, salt and celery seed. Pour both the onion mixture and oil mixture together into a jar with a lid and shake until completely blended and there's no sugar left on the bottom of the jar.
Place the cabbage in a large bowl and add the well shaken dressing. Toss well.
For extra flavor, let it sit 30 minutes to an hour in the refrigerator before serving.