1/2 cabbage, a firm cabbage not a savoy
1 carrot peeled and grated
1/2 an onion grated
salad cream or mayonnaise
Cut a cabbage into two down the middle with a big knife.
Cut a v shape out of the core and discard it.
Cut the cabbage in two.
Put half the cabbage cut flat side down on the cutting board. Cut into several lengths.
Squeeze the lengths together with one hand. Chop across the lengths to make shorter pieces.