I suspected there was a way of leaching out some liquid from the shredded cabbage, before making the slaw. This recipe, from How To Make Real New York Deli Coleslaw more than fits the bill. The idea is that shredded cabbage should be tossed together with a brine, and let sit for 8 hours. Then you drain it, add 3/4cups mayo and are done. So:
1 medium cabbage, shredded extra fine (maybe add some shredded carrot)
For the brine ⅓ cup white vinegar ⅓ cup water ⅓ cup sugar 3 tablespoons vegetable oil ½ cup onion - grated 1 ¼ teaspoons fine sea salt ½ teaspoon white pepper

