Remove the core of the cabbage.

Cut the small cabbage in half. Slice thinly, place in bowl big enough so you can toss the cabbage with the dressing.

Grate the carrot. Add to cabbage.

Add the 1/2 cup of mayonnaise, the 1/4 cup of apple cider vinegar, the tablespoon of sugar, and pinch of salt, mix well.

Cover and set in fridge for at least one hour.

NOTE: It might seem like there is not enough dressing, but the cabbage will release more liquid after this sits. However, here is where you can add more mayonnaise as your palate prefers. I try to keep it at or even below 1/2 cup so as to reduce the fat. You can use low-fat Mayo if you like.