You can use pre-shredded slaw mix, or you can slice your own cabbage very thinly. We used red cabbage because it’s beautiful. Slice a little more than you think you need. Put it in a bowl or a colander and sprinkle it with salt, tossing it through with your hands. Let the cabbage sit for 15 minutes, until it starts to wilt. Rinse off the salt, and dry the cabbage thoroughly by squeezing, or using a salad spinner.