With the exception of the sweetness, this is very close to the coleslaw I make to duplicate the way my mom made coleslaw when I was a kid. Her method was to put your sugar in a measuring cup, then pour apple cider vinegar over the sugar until it is saturated. This, in my opinion, creates the best balance of sweet & sour. One additional thing I do to get better crunch is to soak your grated cabbage in ice water for about 30-60 minutes, then drain well before mixing in your dressing. I also add grated carrot (as the picture shows) for color. The creaminess increases as the mixture sits. A tad of sour cream can be added to adjust the sweetness if needed.

I was looking for a way to use left-over roast beef, and this one hit is out of the park. I used the drippings from the roast and beer in place of the chicken broth, added mushrooms to the veggie saute, and also doubled the biscuit quantity. I dropped the biscuits on top, as others had. It got rave reviews at the pot-luck.