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.
Makes about 1 1/2 cups
1 cup mayonnaise
1/4 cup cider vinegar
1/4 cup agave nectar (syrup)
3/4-1 tsp salt
Combine all ingredients in small bowl and use as needed. Will keep for a week in refrigerator.