This slaw goes easy on the mayonnaise, and is very colorful.
It’s good to serve with a barbecue.

Shred cabbage, then cut against the grain into a moderate dice.

Add:
Carrots, diced small
Red bell pepper, chopped medium fine
Sweet onions, chopped medium fine
Celery, chopped medium fine
Salt
Celery Seed

Boil together:
1/4 cup white vinegar
1 tbsp. sugar
2 tbsp. peanut oil
Pour this over the cabbage mixture.

When dressing has cooled, add mayonnaise to taste.
Let the coleslaw drain in the refrigerator for a few hours.


Source: Jason Epstein, The New York Times Magazine