Sometimes homemade is better than store-bought so this is how I make coleslaw.
You will need 1.5 pound head of red and green cabbage.
In a big bowl add 1.5 cups of mayonnaise. Mix with ¼ cup of milk, 3 tbsp of sugar, salt, pepper and a dash of celery seeds to taste.
Cut the cabbage in half and take out the core. Cut into wedges as you can see in the background of the picture above, from the wedges cut them into small strips or run them through a food processor.
Add all the cabbage to the big bowl, mix thoroughly and let rest in the fridge for a ½ hour, then mix again to make sure everything is combined together. Make sure to taste it at this time and adjust the salt & pepper or sugar. Cover and store in the fridge.
Remember as it sits, the moisture will leach out of the cabbage causing the coleslaw to be wetter at the bottom of the bowl. Just stir everything together before serving.
In our case, we had some sliced carrots I just threw in at the last-minute.
You can also make it yours by adding raisins, cranberries, apples, pineapples, or even blue cheese.