Cabbage-Core Slaw Salad (Printable)

Crunchy shredded cabbage cores tossed in a nutty sesame dressing with toasted seeds.

# What You Need:

→ Vegetables

01 - 2 cups finely shredded cabbage cores (from about 1 medium cabbage)
02 - 1 cup finely shredded green cabbage leaves
03 - 1 large carrot, peeled and julienned
04 - 3 green onions, thinly sliced

→ Dressing

05 - 3 tablespoons toasted sesame oil
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon soy sauce or tamari (gluten-free option)
08 - 1 tablespoon maple syrup or honey
09 - 1 teaspoon freshly grated ginger
10 - 1 clove garlic, minced

→ Seeds & Toppings

11 - 3 tablespoons toasted sesame seeds (white or mixed black & white)
12 - 2 tablespoons lightly toasted pumpkin seeds (pepitas)
13 - 1 tablespoon lightly toasted sunflower seeds

# How To Make It:

01 - Toss together the shredded cabbage cores, green cabbage leaves, julienned carrot, and sliced green onions in a large mixing bowl.
02 - Whisk sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic in a small bowl until emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the slaw, tossing gently to combine or reserving some for garnish.
05 - Allow the slaw to rest for 10 minutes to unify flavors before serving chilled or at room temperature.

# Expert Suggestions:

01 -
  • The cabbage cores stay wickedly crunchy even hours after dressing, unlike leafy slaws that wilt into submission.
  • It's a legitimate way to use the part of the vegetable you'd normally discard, which feels resourceful and delicious at once.
  • Five minutes of prep yields a fiber-dense side that actually tastes exciting, not like rabbit food.
02 -
  • Don't skip toasting your own seeds if you have them raw—the difference between raw and toasted is the difference between this being a nice salad and an addictive one.
  • The cabbage core shreds finer and more uniformly if your knife is genuinely sharp; a dull blade will crush rather than slice, and the texture suffers immediately.
  • If you make this ahead, keep the seeds separate until just before serving, or they'll soften and the whole dish loses its textural identity.
03 -
  • Make the dressing first and let it sit while you prep vegetables—it helps the flavors marry, and you'll have more clarity about whether it needs adjustment.
  • If your sesame oil tastes rancid or off, replace it immediately; toasted sesame oil is delicate and ages faster than you'd expect, and one old bottle will ruin the whole dish.
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