Gather all your ingredients and place on your work surface. For this recipe, you will measure into the mixing bowl and do not need to pre-measure your ingredients.
Prepare the Slaw
If you don't want to use fresh cabbage and carrots, purchase one bag of preshredded coleslaw mix from the produce department. You will lose a bit of freshness but it will save time.
If you are using fresh cabbage, cut it in half, then slice thinly lengthwise, then cut into smaller pieces. Depending on the size of the cabbage, you may use the entire head, a half or three quarters.
Place cut cabbage in a large bowl.
Peel your carrots, then cut in 1-inch julienne slices or shred with a shredder or a peeler.
Add to the bowl with the cabbage.
Slice the red onion and add to the cabbage and carrot mix.
Chop the green pepper and add to the cabbage, carrot and onion mix.
Prepare the Cole
Measure the rest of the ingredients into a medium sized mixing bowl and mix well.
Add Kosher salt and freshly ground pepper to taste.
Mix the Slaw and the Cole
Add half of the sauce to the cabbage mix and use a thong to mix together, grabbing and lifting until the sauce is well distributed.
Add more sauce until you get the consistency you desire. You may, or may not, use all the sacue. I usually do.
Eat and Enjoy
Put the coleslaw in the refrigerator for an hour or more to allow the flavors to meld together. If you can't wait, eat!! Store in the fridge for up to 4 days.