Using a Japanese Cabbage Shredder (Best for Authentic Texture):

1. Cut the cabbage in half through the core, then into quarters.
2. Hold the shredder at a slight angle over a large bowl. Glide the cabbage across the blade using gentle pressure to produce fine ribbons.
3. Rinse in a strainer. Soak in ice water for 5 – 10 minutes to crisp up, then drain and pat dry.

Using a Chef’s Knife:

1. Cut the cabbage into quarters and remove the core. Place one quarter flat-side down on a cutting board.
2. Using a sharp chef’s knife, slice across the leaves as thinly as possible (aim for less than 1/16 inch). Go slow and steady for even slices.
3. Rinse in a strainer. Soak in ice water for 5 – 10 minutes to crisp up, then drain and pat dry.

Using a Mandoline:

1. Cut the cabbage into manageable wedges and remove the core.
2. Set your mandoline blade to its thinnest setting. Carefully slide the cabbage along the blade to create thin shreds.
3. Rinse in a strainer. Soak in ice water for 5 – 10 minutes to crisp up, then drain and pat dry.