Use either red or green cabbage or a mixture of both for this colorful salad. Add another splash of color with colored sweet peppers, yellow squash, or radishes.
Halve the cabbage. With a sharp knife, cut down both sides of the white core at an angle to cut out the core in a triangular wedge.
Divide the cabbage halves into quarters. Set one cut side on the cutting board and anchor the wedge with your hand. Using a sharp knife, slice thinly. The slices will separate into thin shreds. Use this technique for lettuce too.