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