In a large bowl, stir together the mayonnaise, sugar, vinegar, salt, pepper, and celery seed, if using.
Add the coleslaw mix to the bowl and stir until it is evenly coated. Refrigerate for at least 1 hour before serving.
Homemade Coleslaw Mix: In lieu of bagged coleslaw mix, you can use 4 cups of shredded green cabbage (about 1 head) and add ½ cup shredded carrot.
Sugar and Vinegar Adjustments: Both of these ingredients can be scaled up or down to suit your personal preference. Make it a sweeter or tangier dressing easily!
Add-ins: Optional add-ins for different flavors and textures could include chopped apple, green onion, purple cabbage, dried cranberries, sliced almonds (or other nuts), and sunflower seeds.
Storing: Store this creamy coleslaw in an airtight container in the refrigerator for up to 2 days.
Freezing: Since the dressing contains mayonnaise, I would not recommend freezing coleslaw for longer storage. The mayo will separate in the thawing process and leave you with a soggy slaw.
Making Ahead: If you are looking to save some time and prep in advance I would suggest making the coleslaw mix and storing it in an airtight container separate from the dressing. They can be prepped up to 3 days in advance. Toss the dressing with the mix at least 1 hour (or up to 8) before you plan to serve.