Adapted from Jim N Nick Restaurant Coleslaw
~from Savoring Time in the Kitchen
Yield: Makes 8 to 10 servings
1 2-pound head of green cabbage, quartered, cored, cut crosswise into very thin slices
3/4 cup apple cider vinegar
1-1/2 cups sugar
1 cup peeled carrots, shredded
1/2 cup red onion , chopped
1/2 cup mayonnaise (I use Hellmans Lite)
Place sliced cabbage into a very large bowl. Add the vinegar and sugar and stir together thoroughly. Cover the bowl and let the cabbage mixture stand for 30 minutes. Toss well, then cover and allow to stand for another 30 minutes longer. Drain cabbage. (This can be made 8 hours ahead to this point. Simply cover and chill until ready to finish recipe)
Transfer drained cabbage back into the large bowl. Add shredded carrots, onions, and mayonnaise and toss to coat. Season with salt and pepper to taste.