There are many fine uses for mayonnaise, but coleslaw dressing ain’t one of ’em. Actually, it’s possible that somebody somewhere makes a decent mayo-based slaw, but that mound of gloppy white mush masquerading as coleslaw in deli departments and dive bars across the land? Kill me now.
What you want is a light, tangy dressing that clings ever-so-slightly to the slaw, a dressing whose flavor gradually seeps into every pore of the cabbage without diminishing its crispy, crunchy goodness. What you want is vinegar.