Head of cabbage
Shred cabbage. To shred by hand, cut into wedges, place cut side down on a cutting board, and cut into thin slices with a large sharp knife. For the crispiest coleslaw, shred cabbage and then immerse in ice water for an hour. Drain and blot dry. Refrigerate in a plastic bag until ready to use.
Combine shredded cabbage and carrots in a large bowl. Combine 1 cup of mayonnaise, 1/3 cup of sugar, and 1/4 cup of cider vinegar in a small bowl. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.