Classic Southern Coleslaw

I used the bagged slaw mixture. Then mixed my dressing which I poured over the slaw mixture (which had been transferred to a gallon freezer bag). I sealed the bag shut and shook it all up. My slaw mixture was 2 oz more than recipe called for. I increased my dressing by adding a little more sugar an extra spoonful of both sour cream and mayo, and an extra shake of lemon juice & vinegar. I tasted my dressing and it tastes great After my thorough shaking of the gallon bag, I tasted the mixed slaw and it tastes great. I am letting it "rest" for the minimum of 30 minutes before serving (in the refrigerator).