Step 1

In a large bowl, whisk together all of the brine ingredients and set aside.

Step 2

Slice the cabbage into very thin pieces about 2-3 inches in length. Using a mandoline makes the process much easier.

Step 3

In a large bowl, mix the cabbage and carrots into the brine making sure to coat well. Cover with plastic wrap and refrigerate for 2 hours, but ideally overnight. Halfway through the refrigerating process mix the cabbage again to achieve even coating.

Step 4

The next day, drain the cabbage to remove excess moisture. Mix the mayonnaise with the cabbage until smooth. If needed, add a bit more mayo to get the perfect creamy consistency. Taste test, and adjust salt and pepper before serving.