This recipe is for quick cold slaw that's decent tasting and very easy to make.  In fact, it's sort of stupid to spend a lot of time making cold slaw.   You can find plenty of fancy cold slaw recipes on the internet, if working hard at it is you thing.  Here's an easy way that's healthy.

Shred the cabbage (any way you like, but an old fashioned hand run grater is the best bet for nice texture for slaw).  One medium size head of cabbage will do the trick.  Put grated cabbage into large bowl, then add mayo.  Forget all the fancy mixtures for cold slaw because all they are is just the basic ingredients of mayo.  I prefer Hellmans, and I get the low fat kind.  You can use the no fat mayo and still have decent tasting cold slaw.

Start mixing in the mayo with a fork and stop now and then to check for consistency.  You don't want too much mayo, so just add it until you're satisfied with the mixture.  Add some black pepper, but go easy on the salt.  You might not need it at all, depending on how much mayo you used.

Some people love vinegar cold slaw (my wife does).  I like it with certain things, but I like it made with mayo better . . . especially if I'm eating it with barbeque chicken.