Grate your onion until it turns into a juicy pulp. In a bowl, combine the onion, vegetable oil, white pepper, salt, sugar, vinegar, and water. Whisk until everything dissolves. This brine is your coleslaw’s soul-don’t skip it.

Using a mandolin (carefully!), shred your cabbage as thin as possible. Think paper-thin. That’s what gives deli slaw its signature texture. If you don’t have a mandolin, a very sharp knife will work in a pinch.

In a large bowl, toss the cabbage (and optional carrots) with the brine. Use tongs to make sure every strand gets coated. Cover and refrigerate overnight. Before bed, give it another mix to ensure full saturation.Note: Cabbage releases a ton of liquid overnight. Don’t skip this resting step-it’s essential.Top O’ the River Coleslaw Recipe

After 12–24 hours, drain your slaw-but save the liquid. It’s briny gold. Add mayonnaise gradually (start with ¾ cup), mixing until you get that creamy deli-style consistency. Don’t overdo it. You can always add more if needed.

Before serving, taste your coleslaw. Maybe it needs a pinch more salt, or a tiny splash of the reserved brine for a tangy kick. Serve it in a deli container for the full New York experience.