To shred the cabbage: Cut the head of cabbage into quarters, then cut out the core. Using a sharp knife, slice the cabbage into very thin strips. Or, you could use a mandolin.
Toss all of the ingredients together in a large bowl.
Cover and refrigerate for at least 1 hour before serving.
Store in the fridge for up to 3-5 days.
*I used 3 cups of green cabbage and 1 cup of red cabbage.1 medium-head of cabbage shredded typically yields 4-5 cups.Alternatively, you could purchase a bag of coleslaw mix from the store. Use 5 cups to replace the cabbage and carrots.