For the quick pickle
1-Combine the shredded carrot, shredded cabbage and: Combine the shredded carrot, shredded cabbage and thinly sliced red onions in a large bowl.
2-Pour the sugar and vinegar all over: Pour the sugar and vinegar all over the vegetables then, using your hands, massage the condiment into the vegetables for about a minute.
3-Rest either in the fridge or at: Rest either in the fridge or at room temperature for 30 minutes, giving it a stir from time to time to redistribute the condiment around.

Make the coleslaw
4-Squeeze the pickle juice out of the: Squeeze the pickle juice out of the pickled vegetables pressing them between your hands or against a colander. Discard all the pickle juice and dry the bowl with a paper towel. Put vegetables back in.
5-Add the mayonnaise and stir in homogeneously: Add the mayonnaise and stir in homogeneously. Taste test and if desired stir in a sprinkle of salt and freshly cracked black pepper.