I'm a lucky gal here in the south, and for years I have loved Duke's mayonaisse. It is a brand with no sugar added and it has a strong mayo flavor. Yum yum.
I have a large falily, so you will want to tweak the amounts.

*Large head of fresh cabbage. Grated or sliced angel hair style
(If your cabbage is alittle beyond fresh, hand squeeze to rid it of the extra water. I hate to have my slaw sit in water.)
*one bell pepper diced finely
*Duke's mayo
*salt/pepper to taste

That's how I make mine. I used to use carrots, but learned about BP's and loved them so much I switched.

A tip for those who don't know:
look at your bell pepper and see that it usually has four "walls" plus the top and the bottom. Cut away each "wall", one at a time. That makes four nice pieces of pepper to slice and dice. Then trim away the remaining pepper from the top and bottom, unless you have chickens. They'll love you for saving it for them! You don't have to mess with the seeds this way.