My favorite coleslaw is made this way: to one package of shredded coleslaw mix, add the dressing. It's made using 1/2 cup granulated sugar and 1/4 cup vinegar, with about a half teaspoon cracked black pepper. Pour the dressing over the cabbage and seal it in a plastic container. Shake the coleslaw occasionally to make sure the dressing coats the cabbage well. It's usually better made a day or two ahead.