Good slaw is so simple that many folk mess it up by making it complicated. There are a few secrets. First, the cabbage, fresh and firm, should be shredded very fine. Second, balance the sweet/tart taste. Third, use the best REAL mayonnaise that you can find.
This recipe is from "The Great American Barbecue & Grilling Manual" which you can learn more about in the Barbecue Store.
3 C. finely shredded cabbage
1/4 C. mayonnaise (adjustable to desire)
3 T. sour cream or 2 T. lemon juice (use both if you like)
2 t. sugar
Salt and fresh ground black pepper to taste
Combine. Adjust sweet/tart taste.
Will improve if chilled for 1-2 hours before serving.