My wife, Carolyn, is half Polish, so she really knows her way around a cabbage. We don’t completely agree on the fine points, but it’s still the best coleslaw I’ve ever eaten.
1. Shred cabbage and carrot to desired thickness. (Carolyn likes hers coarse, I prefer mine finely chopped.) If using apple or pineapple, chop fine. Leave raisins whole.
2. Mix mayonnaise, vinegar, sugar, and mustard, and pour ¾ of this dressing over the vegetables (and fruits). Mix well.
3. Taste and add additional dressing if needed. Sprinkle with paprika, if you’re so inclined.