Step 1

In a large bowl, mix mayonnaise, sugar, lemon juice, vinegar, salt, and pepper until fully incorporated.

Step 2

Cut cabbage in half, then cut into thin shreds with a sharp knife. Add shredded cabbage and carrot to the coleslaw dressing and stir well to combine.

Step 3

Refrigerate coleslaw covered at least 1 hour for flavors to meld and texture to soften, and then serve.