That's coleslaw, for those of you not raised in the South.
I can't claim to be the author of this, it stuck in the back of my mind after hearing an episode of Good Eats in the background while at my sister's house.
What's the problem with slaw? It always tastes like someone mixed dishwater with it...and that extra juice goes all over your plate. And that will ruin a hotdog bun, my friends.
Here's what you do:
1. Shred your cabbage.
2. Put it in a large bowl (with extra room for tossing).
3. Salt it generously. (Probably 2 teaspoons for a whole medium head.)
4. Leave to sit for 30+ minutes.
5. Squeeze out the excess water before introducing the mayo.
No really, squeeze it. Like you're wringing out a flannel/washcloth. If you do this by hand, instead of with a salad spinner (which is where I differ from Alton Brown), it will get more water out and will stay nice for longer.
There is some debate over whether one should use Miracle Whip, salad cream, or mayonnaise (light or otherwise). I will say that since I'd eat Miracle Whip directly out of the jar, I'll go with that on my slaw. My mother swears by mayo. My sister eats the shredded cabbage with nothing but Italian style dressing on it. To each their own, and all that.
This is why I can never eat coleslaw when it comes along on a plate with a sandwich. I prefer my dishwater to stay where it belongs...in the wash basin.