There are many types of cole slaw you can make, but if traditional creamy supermarket style is your goal, it's just grated cabbage, carrots (sometimes onions) and mayo. When you combine mayo with water it develops a milky quality so many people mistakenly believe there's dairy in cole slaw. There isn't. Supermarkets don't add vinegar either. At least not to the creamy style.

Definitely don't freeze. Cole slaw lasts for at least a week, but as it ages, the salt in the mayo extracts more water from the cabbage/veggies causing it to get watery. Ideally, you want to make it the day before you're planning on eating it. If you want to do some prep work in advance, grate everything but don't add the mayo until a day or so until you plan on using it.