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Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
Assemble: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover.
Pickle: Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally. Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!