How To Shred Cabbage (3 Ways)

Shredding cabbage for coleslaw, soups, or salads doesn’t have to be difficult or complicated! Skip the prepacked stuff and try one of these easy methods for fresh, perfectly textured shredded cabbage.

How To Prep Your Cabbage

Rinse the cabbage under cold running water and pat the outside dry. Pull off and discard any wilted or damaged outer leaves.

Place the cabbage on the cutting board with the core end against the board. Using the chef’s knife, cut the cabbage in half vertically through the core. Cut each half vertically again through the core, creating 4 wedges.

Position a cabbage wedge with one of the cut sides facing down onto the cutting board. With the knife, make an angled cut into the cabbage to remove the core. Repeat with remaining 3 wedges.

Shred The Cabbage

With a knife:
Slice each of the cabbage wedges into shreds. Slicing along the vertical edge will make longer shreds; slicing along the horizontal yields shorter lengths.

With a mandolin:
Use the blade of your desired thickness and carefully run the wedge of cabbage along the mandolin with the cut edge down. (I like this mandolin that comes with cut-resistant gloves.)

With a vegetable peeler:
Use a vegetable peeler and “peel” the inside and coreless cut edge of the cabbage.

Chef’s Tips

• Use a sharp knife! It may seem counterintuitive, but a sharp knife is less likely to cut you than a dull one. With a sharp knife, you don’t have to press down nearly as hard cut, making slipping and cutting other things (like yourself) less likely.
• Remember to also cut away from your body instead of towards. The motion may seem a bit strange if you’re used to cutting the other direction, but, again, you’re way less likely to cut yourself!
• One medium head of cabbage makes about 8 cups of shredded cabbage.
• If you’re not using all of your cabbage at once, you can wrap the individual wedges tightly in plastic wrap or add the shredded cabbage to an airtight container. Keep in the crisper of the fridge for 2 days up to 1 week.

Quick Coleslaw with Shredded Cabbage

A bag of coleslaw mix usually contains a combination of red and green cabbage, as well as sometimes sliced carrots or broccoli. Add whatever veggies you like!

This recipe is from my insanely popular Egg Roll in a Bowl.

• 3/4 – 1 cup shredded green cabbage
• 3/4 – 1 cup shredded red cabbage
• 3 tablespoons coconut aminos
• 1 tablespoon rice wine vinegar
• 1/8 – 1/4 teaspoon white pepper or black pepper
• salt to taste

Add the first 4 ingredients to a bowl, plus white pepper and salt to taste, and stir until well combined. You can keep it cool or sauté in a skillet. If cooking, stir regularly until the cabbage is tender, about 5 minutes.

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