The slaw recipe with sugar/apple cider vinegar was one of my grandmother's recipes she gave me. I think they used it way back when because of lack of refrigeration. It didn't spoil quickly. With the sweet/sour taste, it's very good and it was named Everlasting Slaw, would keep a long time without the cabbage going bad.
When I make 'mayo' type of slaw, I use Marzetti's Slaw Dressing from the salad dressing shelf at the grocery. Also use it for my macaroni salad. It's wonderful and no measuring ingredients. Do not use the Lite, it's awful!