Step 1

Remove any outer layers of the cabbage that seem tough or are not fresh, and discard them.

Step 2

With a large chef’s knife, slice off the root of the cabbage.

Step 3

Cut the cabbage in half through the stem.

Step 4

Cut the cabbage into quarters.

Step 5

Remove the root of the cabbage by cutting it out diagonally.

Step 6

Thinly slice the cabbage in the short direction, using a circular motion with the knife. (Since typically shredded cabbage for coleslaw doesn’t need to be in long pieces, slicing it in the short direction makes it easier to eat!)