Hi Elaine - I love cole slaw with a little bite to it also, rather than the mayo variety.

Here's my version, and I must admit I don't have exact quantities, and sometimes it turns out different than the time before!

I've gotten lazy in my old age so I get the packages of pre-cut slaw in the plastic bags in the cold veggie section. Then I put it into my big food processor and give it just a couple of whirs - this freshens it, as well as cutting it into smaller pieces which I like better than the big shreds.

Then I take a small onion (optional), and whir it as fine as I can get it, same thing with a couple of small carrots a little less fine than the onion (even tho there's carrots in the pre-done, I add more.) My DH doesn't like whole celery, so I shake in a bunch of celery seeds.

In a separate bowl, I pour a ratio of 2/3 oil to 1/3 white vinegar to start with. To this I add about a 1/4 c. gran. sugar, salt and pepper to taste, and then whisk it fast to help emulsify it together. If it needs adjusting, I add more sugar, more salt, etc. at this point. My little secret ingredient here, which is optional, and even I don't do it all the time, is to add a small heaping teaspoon of Miracle Whip Salad Dressing (not mayo) and whisk again.

As I said it's a 2/3 oil to 1/3 vinegar ratio - your tastes might want more vinegar, etc - it's a matter of your tastes. I like a little zip.

Pour over the slaw, stir and put into refrigerator for several hours - For some reason, this slaw will keep and keep - I've used it for several days afterwards, and it doesn't seem to wilt - nice and crunchy.

Hope this helps and sorry about the lack of specific quantities.