Thought I would again mention one of my favorite "tools" in cm cooking - sugar free, salt free rice wine vinegar.
I make a coleslaw that my dh truly loves and still compliments me on, years after I first came up with my recipe. The main trick to the recipe, is using this vinegar.

It's not very complicated and I can well see someone adjusting it with additional ingredients (diced scallion for one), but here it is:

shredded cabbage, green or red or both
celery seed
a clean (or if you do this, homemade) mayo
salt and sugar free rice wine vinegar
pepper

I sometimes add fresh cilantro and diced jalapeno - fresh or the mild cm pickled that I have found.

I do this to taste, never measure, but always start with preparing the dressing - mayo, the vinegar, celery seed, mix until the texture is smooth, then add my cabbage.
Best if it gets to marinate for at least an hour.