It is OK to make as long as you feel confident in your recipe source as it is just really pickled cabbage and carrots. No different from making all kinds of pickles as long as your vinegar/water ratio makes a safe product.
Jim in So Calif

Cole slaw? You're sure it wasn't saurkraut? I can't imagine canned cole slaw.

Here is the video link. It isn't a mayo-based dressing it is vinegar-based. It is a personal, made-up recipe so there is no way to know if it is safe or not for long term shelf storage.

I would note that it is a small amount of liquid for the very large heads of cabbage used (and she left out the peppers and onions so it would be even more dense if those were added) and she heavily packed the jars which isn't recommended and then processed it in a steam canner for 15 mins. which wouldn't be considered safe either (and she admits to that).

Your choice, your risk.

Dave

Here is a link that might be useful: Canning coleslaw

forgot to add here is a link to a previous discussion of that recipe

Here is a link that might be useful: coleslaw for canning discussion

Thanks! I suspected that it wasn't tested. I don't use untested recipes and I don't like vinegar either :)