Cut the cabbage in half and remove the core. Slice each half again so you have four quarters. Slice the cabbage thinly and then slice again in half or in thirds depending on how large your cabbage is. Add sliced cabbage to a large mixing bowl.
Peel the carrots using a potato peeler. Now, using the flat grater set atop the mixing bowl of cabbage, shred the carrots into the cabbage. Using a tong or your hands, mix the carrots and cabbage to combine. You may want to add more carrots depending on the ratio.
Slice the red onion and dice the green pepper and add both to the cabbage and carrot mixture. Mix to combine
Make the Sauce
You can measure all the ingredients into prep bowls and then combine, or measure and combine as you go. Measure and add all the sauce ingredients to a mixing bowl or large measuring cup. Whisk to combine well.
Combine and Enjoy!
Pour a bit of sauce over the cabbage mixture and using a tong, gently mix to distribute the sauce. Taste to determine if you need more sauce. Keeping adding sauce until you are happy with the taste and texture.
Place in the fridge for at least an hour before serving. Three to four hours is best but not critical. The slaw will store in the fridge for up to a week. Enjoy!!