Cabbage Core Slaw Salad (Printable Version)

Vibrant slaw with cabbage cores, carrot, and toasted seeds tossed in a sesame dressing for a crunchy, fresh side.

# 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 (for gluten-free option)
08 - 1 tablespoon maple syrup or honey
09 - 1 teaspoon fresh ginger, grated
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:

01 - In a large bowl, mix finely shredded cabbage cores, cabbage leaves, carrot, and sliced green onions.
02 - Whisk together toasted 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 coat evenly.
04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the salad. Toss gently or reserve some seeds for garnish.
05 - Allow the salad to rest for 10 minutes for flavors to meld, then serve chilled or at room temperature.

# Expert Tips:

01 -
  • The cabbage cores stay impossibly crispy, even after the dressing soaks in, giving you that satisfying bite every single time.
  • It comes together in fifteen minutes with no cooking, so it's perfect when you need something healthy but don't want to heat up the kitchen.
  • The sesame-ginger dressing is nutty and alive, making vegetables feel like the main event instead of a side thought.
02 -
  • If you skip toasting your seeds yourself, use store-bought pre-toasted—raw seeds will taste flat and won't have that nutty depth the whole dish depends on.
  • The dressing amounts feel small, but that's intentional; you're coating vegetables, not drowning them, so they stay crunchy and the sesame flavor stays the star.
  • Don't let the slaw sit longer than a few hours or it will start to lose its structure—it's best enjoyed fresh and cold.
03 -
  • Toast your own seeds in a dry skillet for two minutes over medium heat—you'll hear them start to pop and smell toasted nuts, and that's your signal to pull them off the heat before they burn.
  • Use a sharp knife or a mandoline to shred the cabbage cores; dull blades will crush them instead of cutting cleanly, and crushed vegetables weep instead of staying crisp.
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