Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the head of cabbage into quarters and remove the core. Slice these quarters very thinly using a mandolin.

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Slice the onion as thin as possible with the grain.

Remove the root of the green onion and slice the entirety of the rest of the onion very thinly on a bias.

Peel and grate the carrot.

Combine all ingredients in a large mixing bowl and mix until well combined.