Combine the greens and Spicy Mayo in a large salad bowl and toss to mix thoroughly.  Adjust the amount of dressing to suit your taste.  Cover and refrigerate for at least one hour.  Slaw can be made up to 3 hours ahead.

Our comments:  We really like the Spicy Mayo.  If having good dressing is more than half the battle, then we are that much closer to great slaw.  Like chicken salad, you can judge a person by the way they like their slaw.  We are ready to embrace the Spicy Mayo and be judged, but the final product still needs some work (i.e. judge us by the dressing alone).  We think we are close.  We  think "the answer" is in the greens somewhere.  Any suggestions?