Today, in the USA, slaw is a term often applied any salad in which the veggies are shredded or grated - whether cabbage in included or not. As far as I am concerned, if the cabbage isn't grated, it isn't coleslaw, it is a cabbage salad.

I do agree with you, Bill D. that not all coleslaw is equal, and that fits with Reinhard's Cole's Law. There really is some awful coleslaw out there. All the more reason to make your own!

I think coleslaw to which onions and/or green peppers have been added is an abomination. YUCK! Also don't much care for carrots in coleslaw. I'm a purist, I suppose.

While I use mayo, I grew up on Miracle Whip. (There is a family story involving internecine warfare around that which I won't tell here other than to say that Mom lost the first battles, during the time when I was small, but eventually won the war - and Miracle Whip was sent packing about the time I started college.)

I've used a lot of different slaw and cabbage salad recipes, and enjoy some vinegreitte slaws, but grew up with creamy so that will always have a special appeal.

I use mayo, but early experiences and tastes do imprint for life, and there are times when I gaze longingly at a small jar of Miracle Whip on the grocery shelf when coleslaw is on the menu.

I use mayo, honey (occasionally sugar) vinegar and salt. No pepper. I use honey most often because it has some food value. However, there is a real trade off. I like a balance of sweetness to tartness, but also like a creamy dressing that adheres. Impossible to get both when using honey. If creamy enough, will be too sweet because one can't add enough vinegar without making the dressing too thin. If sweet and sour are well-balanced, the dressing will be runny and the slaw soggy. When company is coming, or for hotdogs or barbeque I use sugar.

I tend to use less dressing in the slaw than what one is likely to be served in a restaurant or diner. The worst coleslaws utilize cabbage simply to make the dressing servable with a fork rather than a spoon.