Creamy Cole Slaw

(for 2 bags of Shredded Cabbage Slaw)

• 2 Cups Kraft Mayonnaise
• 2 Cups Sugar
• ½ Cup Cider Vinegar
• Dash of Salt
• 1 Tablespoon Celery Seed

Mix the above ingredients together; refrigerate for ½ hour; mix again thoroughly; refrigerate another ½ hour.  Mix again until creamy (hopefully, no longer feeling grainy as it is stirred).

Pour the mayo mixture over the cabbage slaw and stir it through.  Refrigerate the salad for about an hour.  Then stir the mixture again before serving.  (It will be more juicy now). 

Note:  I have successfully made this recipe substituting Splenda sugar for half of the sugar value.