Thinly slice the cabbage.

Julienne the carrot into thin strips.

Open the can of sweet corn and drain the liquid, set aside.

Mix the vinegar, sugar, and salt until everything is dissolved.

Put the cabbage and carrot into a ziplock bag, mix well, then pour the vinegar solution into the bag. Seal tightly and let sit for 15 minutes.

After 15 minutes, the ingredients will be slightly wilted. Drain and discard the liquid. Place in a bowl, add the sweet corn, pepper, salt, and mayonnaise.

Mix well, store in the refrigerator until slightly chilled. The coleslaw is ready. Enjoy!