Most slaw dressings call for lots of white sugar and white vinegar. I choose, instead, to use cider vinegar, for it's beneficial properties. And because we are not applying heat by cooking this dressing, all the raw goodness of the cider vinegar is retained.
And regarding sugar, we are going with agave nectar, a caramel colored syrup with a lower glycemic index. It is, however, still a sugar, and should be consumed sparingly.