Shred or Grate Cabbage & Carrot: Wash the vegetables & peel it. Slice the vegetables into thin shreds through a food processor or shredding blade. Transfer the shredded vegetables to a large bowl.
Squeeze the vegetables well to separate the moisture.
Toss the vegetable ingredients to combine & mix well.
Prepare the Dressing: Place all the dressing ingredients i.e. vinegar, mayonnaise, sugar, salt and pepper in a small bowl & whisk to combine. Taste and season with more salt, sugar, or vinegar as needed.
Toss the Slaw with Dressing: Pour the dressing over the shredded vegetables. Toss gently to combine & ensure all the shreds are coated evenly.
Refrigeration: Cover & refrigerate Coleslaw for at least 1 hour before serving. Toss occasionally to keep the dressing distributed over the vegetables.
Note: The flavor & texture of Coleslaw is the best the day it is made. The salad however still keeps well for several days in the fridge.
For extra creaminess, reserve the dressing & drizzle it over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving.