Peel the carrots and cut the cabbage into large chunks. to grate. Fit a food processor with the grater blade and finely grate the cabbage and carrots. Alternatively, thinly slice the cabbage into thin strips and grate the carrots using a handheld box grater.
In a large mixing bowl, mix ½ cup of mayonnaise with 1 tablespoon vinegar, 1 tablespoon of honey (or sugar) and ¼ teaspoon salt until evenly combined.
Add the shredded cabbage and carrots to coleslaw dressing and toss until well combined.
Cover and refrigerate for at least 1 hour before serving. Serve as desired.
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Notes
Cabbage & Carrots: Instead of using fresh cabbage and carrots, you can also use a 14-ounce bag of coleslaw mix.Pepper: Add ¼ teaspoon of ground pepper if desired.Storage: Store coleslaw in an airtight container in the refrigerator. While it will keep for 3-4 days, coleslaw is best served within 48 hours after preparing, as it begins to become watered down. Nutritional facts have been calculated using mayonnaise.