Sweet Slaw

8 cups (2 quarts) moderately finely grated cabbage (you’ll need a 2½-to 2¾-pound cabbage)
¾ cup firmly packed mayonnaise
¼ cup cider vinegar
2 tablespoons sugar
½ teaspoon salt, or to taste

It’s not overly sweet; in fact the balance of sweet and tart is exactly right.

Place the cabbage in a large nonreactive bowl. Quickly whisk together all remaining ingredients, pour over the cabbage, and mix well. At first you may think that there isn’t enough dressing. There is because the cabbage will release a fair amount of liquid.
Let the slaw stand at room temperature for 30 minutes, mix well, then cover and refrigerate for several hours.
Stir the slaw well, taste for salt, and adjust as needed, then serve as an accompaniment to fried chicken, fish or shellfish, or any kind of barbecue.