Cut the cabbage into rather thick julienne. It's easier to mix if the shreds are not too long, so cut them in half.
Cut the carrot thinly, and drain the canned corn.
Put the cut up cabbage and carrot in a ziploc bag, add the sushi vinegar and massage a little bit, and let rest for about 15 minutes.
Drain the marinated vegetables very well, and transfer to a bowl.
Add the corn and mayonnaise, mix and season with salt and pepper to finish.
I don't like lots of mayonnaise so I just add a little, but you can add more to taste. This is a not-too-tart, mild salad that the kids really love.
Story Behind this Recipe
I made this mild tasting coleslaw for my children, who don't like sour food that much. I tried the sushi vinegar as a dressing first, but found out that it works better and makes for a more delicious and easy to eat coleslaw when used as a marinade. Now my kids can eat it by the bowlful.
Drain the vegetables marinated in sushi vinegar very well. This way you can prevent them from becoming too wet as time goes on, and you can keep enjoying it. It's best to cut up the vegetables so that you can still enjoy their crunchy texture.