Then I fed the cabbage wedges into the processor across the grain, like so:

Be sure to use the pusher—and not your fingers—to push the wedges in. (You may need to separate some of the inner leaves from each wedge to fit the wedge in the opening; just shred those at the end. Or cut skinnier wedges.)

If you don’t have a food processor, you can shred by hand, carefully cutting each wedge across the grain with a knife. Or you can follow the directions in your favorite cookbook. (Best Recipes, by the editors of Cooks Illustrated, has a lovely cabbage-shredding guide.)

Core and coarsely chop apples. (Leave the skins on; the extra color makes for a prettier slaw.)

In a large bowl, mix the shredded cabbage and apples. Add dressing, toss to coat, and watch the blue-violet cabbage turn pretty red-purple, thanks to the acid in the dressing.