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Remove any outer layers of the cabbage that seem tough or are not fresh, and discard them.
With a large chef’s knife, slice off the root of the cabbage.
Cut the cabbage in half through the stem.
Cut the cabbage into quarters.
Remove the root of the cabbage by cutting it out diagonally.
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!)