In a medium bowl, whisk together mayo, sugar, white vinegar, cider vinegar, yellow mustard, garlic powder, onion powder, and celery seed. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Cover and chill until serving time, up to 4 days in advance.
In a large bowl, add coleslaw mix. Drizzle with dressing to taste and toss to combine. This tastes best when eaten the day it is made.
Sugar: Honey also tastes great to sweeten this dressing (the flavor will change).
Vinegar: I prefer a combination of white and cider vinegar here, but you can use all of one kind (or even white wine vinegar).
Coleslaw mix: Substitute a pound of fresh cabbage and shred it yourself. Or, use a food processor fit with a slicing disk. Add some carrots (shredded or grated) and you're good to go!
Yield: This recipe makes about 1 1/2 cups of dressing which generously dresses 1 pound of coleslaw mix. You end up with 6 cups of coleslaw.
Storage: Properly stored in the refrigerator, the dressing should last up to 4 days in the refrigerator. The coleslaw doesn't last well, so don't plan on keeping leftovers.
Sitting out at room temperature: Bacteria has a much better chance of growing in warm temperatures, so throw out any mayo-based coleslaw if left out for more than 2 hours at room temperature.
Broccoli coleslaw: Made with crunchy ramen noodles, sunflower seeds, walnuts, scallions, and a sweet vinegar dressing.
Apple coleslaw:Made with slaw mix, sliced apples, scallions, dried cranberries, and slivered almonds.
Seasonal slaw: Change up your slaw with the seasons. In spring, add slivered radishes and chives. In winter, use a base of shredded kale or Brussels sprouts instead.