Mix together and stir into the cabbage mix.
1 C mayo
3-4 T sugar
good sprinkling of red wine vinegar – little more than 1 teaspoon
1 T freshly chopped parsley or half the amount of dried
1/2 T salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1-2 teaspoon barbecue rub seasoning or seasoning salt
lemon zest to taste – don’t over do it
The trick for me is to balance the sugar with the onions, so I prefer to make this ahead of time and refrigerate overnight, in case I need to adjust before serving. Plus, I love slaw and this gives me plenty of reasons to “test” it.