For the Slaw Sauce:
Remove outer leaves of cabbage. Slice cabbage into quarters and cut out core. Cut each quarter in half (horizontally, not lengthwise) and then thinly slice each of the halves. This should yield a relatively fine slaw without grating. Combine all ingredients in a large bowl and toss to combine. For the Slaw Sauce: Combine all ingredients in a medium bowl and whisk to combine. Chill.