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First, core and cut the cabbage. Use a sharp chef’s knife. Make deep, angled cuts around the core, pulling it out like a plug. Usually four cuts around will do it, but keep cutting into your cut marks if the core is stubborn, to loosen it. Halve the cabbage, setting aside one half for another use. Slice the cabbage half into fine shreds.
In a small bowl, whisk to combine the garlic, lemon juice, olive oil and salt.
In a large bowl, toss the cabbage with the dressing and the chopped cilantro or mint. Taste and add salt, if needed. Serve immediately or after chilling.