adapted from Making Memories
1 16-oz. bag coleslaw mix
2/3 cup mayonnaise
3 T. vegetable oil
1/2 cup sugar
1 Tbsp white vinegar
1/4 tsp salt
1/2 tsp poppy seeds
In a large bowl, whisk together the mayonnaise, oil, sugar, vinegar, salt and poppy seeds.
Add the coleslaw mix to the bowl and stir to make certain the sauce is evenly distributed. Refrigerate the slaw for at least a half hour prior to serving.
The sauce is creamy. I really like the consistency but, while the salad is resting, the cabbage releases liquid which thins down the sauce quite a bit. You can add additional cabbage to get the slaw to the cabbage/sauce ratio that pleases your family.
For the two of us, I half the recipe.