Whisk together the mayo, lime juice, salt, sugar and pepper in a large mixing bowl until fully incorporated and smooth.
Put the finely shredded cabbage into another bowl and pour the mayo mixture into it. Use gloved hands to incorporate the dressing into the cabbage. Cover the bowl of dressed cabbage with plastic wrap. Transfer to the refrigerator for 1 hour to chill and serve cold.
The coleslaw is a bit tangy so it is best paired with any fatty meat, such as pulled pork.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kings Hwy Brew N Q, San Antonio, TX