World's easiest cole slaw.

1 Cabbage, cored then shredded. A mandolin makes this very short work if you have one.
1 cup Sugar
1 cup Apple Cider Vinegar

Combine well, let sit at least 1 hour, stirring once or twice at most. If you don't cover, stir at least twice.

It can sit up to 3 hours when covered, especially if the cabbage isn't shredded too thin. Stir at least once every half hour if you can.

Drain the Cabbage well.

Add:

Carrots, shredded, at least 1 cup, up to 2 cups depending on how you like it and how large your cabbage was.
Green Onions, sliced medium thin, don't use too much of the dark green portion. We use roughly half the amount of the carrots but it can be a lot less than half depending on how you like it.

Combine well.

Add 1 tablespoon at a time of Mayonnaise until it reaches the consistency you like. Mix very well after each spoon of Mayo before considering adding more. I recommend less than 3 tablespoons but to each their own and likely depends on the size of the cabbage. Many like it creamy, our crew likes it much less so. Salt and Pepper to taste. Usually we add to this recipe a good dose of Black Pepper but rarely much salt. It can be served right away or anytime within the next 3 days. As bruiser mentioned in the previous post, it often tastes better the second day but there's no promise on that!!