For us, the best slaws aren't too heavy on any front. We love mayonnaise slaws that are barely milky white and vinegar slaws that have lots of crunchy vegetables and a bit of sugar to balance them out.
As for mustard slaws, those are more rare and usually found in the South, where they are served on top of barbecue sandwiches. There are also delicious Asian slaws with sesame oil and rice vinegar that go great with fish. The possibilities are endless, really.
We highly recommend a mandoline or, better yet, a food processor for shredding the cabbage and other vegetables. It makes making slaw about a 10 minute task.
On to the recipes...
Related: New Favorite: Sesame Cabbage Salad