Peel away the tough outer leaves of the head of cabbage, cut the stem off for a stable cutting base and cut the cabbage into quarters. Remove the core of a quarter, and cut the quarter into thin slices and dice finely.

Grate a small carrot 🥕 and add to cabbage.

Whisk together mayo, vinegar, sweetener and salt. If substituting oil, whisk the oil into the vinegar mixture in a slow, steady stream.

Pour dressing over cabbage and carrots and mix to combine.

Cover and refrigerate for 30 minutes.