• 1/2 head cabbage (2 cups shredded)
• 1/2 of a small yellow onion
• 1/2 of a normal-sized carrot (1/4 cup shredded)
• 1/2 cup mayonnaise

• 3 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• pinch of sugar

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Cut cabbage into large pieces and rinse under cold water. Use a salad spinner to remove as much water as possible. Lay pieces out on paper towels and roll up to absorb as much water as possible. Place dry cabbage pieces into a food processor and pulse until just shredded. You should have 2 cups. Once again, place shredded cabbage on paper towels and roll up to remove moisture. Carefully remove shredded cabbage from paper towels and place dry shredded cabbage in a medium mixing bowl. Using the smallest wholes on a box grater, grate half a yellow onion being sure to collect the juices. Measure 1 teaspoon grated onion including the juice and add to cabbage. Use a fork to stir the onion into the cabbage. The cabbage mixture should have a strong onion smell. Using the large wholes on the box grater, shred half a peeled carrot and add 1/4 cup to the cabbage/onion mixture and stir.

To make the dressing, place 1/2 cup mayonnaise in a 2 cup measuring cup. Add 3 tablespoons cider vinegar and whisk well until very smooth. Add salt, pepper and sugar and whisk again. Taste for salt. The dressing needs to taste rather salty and of strong vinegar. Adjust accordingly. Pour most, but not all over the cabbage/onion/carrot mixture and stir. You may not need to use all of the dressing. The cabbage mixture should be very well coated, but not necessarily runny. Cover and let sit in the refrigerator for at least 30 minutes to 1 hour. The slaw is at it best only for about 1 entire day.