In reality, I eyeball all the measurements, and it comes out slightly differently each time but always good.
1 pound cabbage, red or green, cored, shredded
1 carrot, peeled, grated
1/2 small onion, finely chopped
1/2 cup mayo
2 tablespoons rice vinegar
Lots and lots of freshly ground black pepper
Set the shredded cabbage in a colander set over a plate, and sprinkle it all over with about 1 teaspoon of kosher salt. Let it sit for an hour or two to wilt. The cabbage will become increasingly wet as it releases its liquid. I like to gently squeeze it dry a bit with a towel as I transfer it to a bowl, fistful by fistful. Having the veggies not be sopping wet helps the dressing cling better instead of sliding off into the bottom of the bowl. Squeeze the shredded carrot over the sink and then add to the cabbage.In a small bowl, whisk the mayo with the vinegar. Add lots of black pepper, but hold off on the salt for now. You may not need much or any. Toss the vegetables with the dressing. Taste for seasoning and add more salt and pepper if necessary. Let chill in the refrigerator. Stir again just before serving.