In a medium bowl stir together the mayo, sugar, vinegar, salt and the celery seeds until well blended. Add the coleslaw mix and stir until well coated. Cover and refrigerate 1 to 2 hours before serving.
South Your Mouth: Southern-Style Coleslaw - I like my coleslaw with a little horseradish because it has a nice bite but if you want to leave it out, feel free. This recipe makes a moist, slightly sweet coleslaw with just the right amount of twang.
Sweet, Creamy Coleslaw from Food.com: I never liked coleslaw until I tried my husband's great aunt's. Now I can't get enough of it! Great with BBQ pork sandwiches. You can also use a bag of slaw mix instead of shredding the cabbage and carrots yourself.