Use a sharp knife to shred the cabbage finely on a cutting board, listening for the satisfying crunch as each piece falls into your bowl.
Grate the carrots using a box grater or food processor until they resemble bright orange ribbons, then add them to the bowl with the cabbage.
Chop the onion finely and sprinkle it over the shredded vegetables, giving the mixture a sharp, pungent aroma.
In a small bowl, whisk together the mayonnaise, vinegar, and sugar until smooth and slightly tangy.
Pour the dressing over the shredded vegetables and use a spoon or spatula to toss everything together until evenly coated, feeling the mixture become creamy and vibrant.
Season with salt and freshly ground pepper to taste, stirring again to balance the flavors and enhance the crispness.
Let the coleslaw sit in the refrigerator for at least 10 minutes to allow the flavors to meld and the crunch to stay crisp.
Give the coleslaw a final toss just before serving to refresh the texture and ensure every bite is flavorful and crunchy.
Serve chilled in a bowl, enjoying the fresh, crisp texture with every bite.
