Restaurant Style Coleslaw

This coleslaw is amazing, whether it is served with a lovely English fish and chips meal, or served as a side with burgers, sausages and hotdogs on a summertime BBQ, or even as a topper for a pulled pork/chicken sandwich.  

Pulled pork sandwich topped with coleslaw

Ingredients

1 lb bag coleslaw mix (shredded green cabbage, purple cabbage, and carrots)
2 tablespoons diced onion
⅔ cup mayonnaise
3 tablespoons vegetable oil
½ cup white sugar
1 tablespoon white vinegar
¼ teaspoon salt

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. In a measuring cup or medium bowl, whisk together the mayonnaise, vegetable oil, sugar, vinegar, and salt, until blended thoroughly.
3. Pour the dressing mixture over coleslaw mix and toss to coat. 
4. Chill at least an hour before serving. 

Notes  

This is even better when made ahead and chilled overnight.  It keeps fresh for quite a long time, just give it a mix before serving, as the dressing will tend to settle at the bottom.