Remove all limp and green leaves until you have a solid head of cabbage. Quarter cabbage and cut out the white stalks. Shred the quarters on a mandolin. Put shredded cabbage in a plastic container.

Shred cabbage, chop scallions and cilantro using a chef’s knife. Julienne carrots using a julienne peeler or mandolin, and combine all ingredients in an oversized bowl for tossing. In a separate ...