Mix the shredded green cabbage, the shredded carrot and the shredded onion in a bowl.

In another bowl, whisk the mayo, white vinegar, celery salt and ground pepper.

Blend the dressing with the veggies.

Taste the coleslaw to see if you need to add anything – more celery salt, reg. salt or pepper (I even use garlic salt sometimes).If you want the dressing a little thinner, add just a half tablespoon more of white vinegar and then adjust your flavors after that.

Cover and chill for 1 hour in the refrigerator.

Serve with anything you’d serve regular coleslaw with. Enjoy!