Go to the store and find firm cabbage. It should feel heavy for its small size. The leaves should be tight and very green. This ensures your slaw is very crunchy.

Clear off your large wooden cutting board. Make sure your sharp knife is ready. A clean space makes cooking much more fun. Wash your hands before you touch the food.

Hold the cabbage under a cold tap. Rub the outside to remove any dirt. This keeps your salad very clean and fresh. Shake off the extra water very well.

Use a paper towel to pat it dry. Water can make the dressing taste weak. You want the cabbage to be very dry. This helps the oil stick to the leaves.

Place the cabbage on the cutting board. Cut it right down the middle carefully. Now you have two flat sides to work. This makes slicing much safer for you.

Turn the cabbage flat side down now. Start slicing from one end to the other. Make the strips as thin as paper. Thin strips soak up all the lemon juice.

Put the green strips in a big bowl. Add the purple strips right on top. Use your hands to toss them together. The colors will look like a bright rainbow.

Grab a small jar with a lid. Pour the olive oil into the jar. Add the vinegar and the lemon juice. This is the base for our tasty sauce.

Measure out your dried mint leaves carefully. Rub them between your fingers into the jar. This releases the oils and the fresh smell. Add your salt and pepper in now too.

Put the lid on the jar very tight. Shake the jar for a long time. The oil and vinegar must blend together. It will look creamy and a bit thick.

Drizzle the sauce over the colorful cabbage. Do not dump it all at once. Start with a small amount of the dressing. You can always add more later if needed.

Toss the cabbage until it looks shiny. Every piece should have a bit of mint. Make sure no dry spots are left behind. The colors should be mixed very well.

Let the bowl sit on the counter. The salt will start to work now. It makes the cabbage a little more tender. This takes about five or ten minutes total.

Toss it one last time before serving. This redistributes the dressing from the bottom. Now your slaw is ready for the table. It looks just like the Cava version.