Start with cutting out the core of the cabbage. And shred thinly with a sharp knife half of the whole cabbage. Wash and dry it properly. Place in a bowl and add 1tsp of salt. Mix well and set aside for 30min. Salt will take out any excess water. Drain in a colander or in linen cloth by pressing
Shred the peeled carrot on large grater hols, cut the onion in half and slice thinly. Add the vegetables with the cabbage into a large bowl
Add mayo, mustard, vinegar, and lemon juice. Mix all together well so everything is nice and evenly coated in sauce. Season with salt and pepper to taste
Cover the ready coleslaw tightly and place in the fridge for min 40 min before serving