Make the dressing: Whisk together the mayo, vinegar, sugar, and Head Country Championship Seasoning.
Toss dressing in a large bowl with the shredded cabbage and carrots. *If using a cup of red cabbage, omit from this step. Just toss the green cabbage and carrots with the dressing.
Let chill for at least 20 minutes in the refrigerator. If using red cabbage, toss in the slaw mix just before serving for extra crunch and color. Top with extra Head Country Championship Seasoning to taste. Enjoy alongside our other barbecue favorites.
Easy Summer Dinner Ideas for Hot Days