Remove outer leaves from cabbage. Rinse and pat dry. Store in plastic food bag in refrigerator
until ready to garnish slaw.
Quarter cabbage and remove and discard tough inner cores. Cut quarters into 1/4-inch-wide
strips and chop strips finely. Measure enough to make 8 cups. Place in medium mixing bowl.
Add carrots, olives and brine and jalapenos to bowl. Stir in mayonnaise and mix well.
Let mixture stand at cool room temperature or cover with plastic wrap and refrigerate at
least 3 hours or longer.
To serve, line shallow bowl with cabbage leaves. Stir chives into slaw and mound in bowl.
