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Cut the cabbage in half and remove the core from each side.
Using a sharp knife cut the cabbage in very thin slices, then chop the slices into small pieces. Place the prepared cabbage in a large mixing bowl. For every 2 cups of cabbage, add 1 tbsp salt and 1 tbsp sugar, mix and let sit for 15-30 minutes to draw out water. Rinse thoroughly, lay out in a single layer and pat dry with towels.
In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper. Mix until smooth and creamy.
Pour the slaw dressing over the cabbage and carrots. Thoroughly mix to combine.
Refrigerate until ready to serve. Cole slaw is always better after sitting for a day, make sure to mix the slaw a few times as it sits in the fridge.