The best coleslaw recipe I'ver ever tasted, and the one I make regularly, calls for grated onion as part of the sauce, along with mayo, vinegar, celery seed, and a few other things. The onion is really just juicy pulp by the time you add it, so you don't get any onion texture or identifiable specific pieces of onion, but the extra bite is a great balance. I can't cloyingly sweet 'slaw...especially if made with ....shudder...Miracle Whip...the miracle is that anyone can actually gag that stuff down.
