Cabbage Core Slaw Salad (Print)

A crunchy slaw with shredded cabbage cores, sesame dressing, and toasted seeds for a fiber-rich side.

# What you'll 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)
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

# Directions:

01 - In a large bowl, mix the shredded cabbage cores, green cabbage leaves, julienned carrot, and thinly sliced green onions.
02 - Whisk together 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 the toasted sesame seeds, pumpkin seeds, and sunflower seeds over the slaw and toss gently to combine or reserve some for garnish.
05 - Let the slaw rest for 10 minutes to allow flavors to meld, then serve chilled or at room temperature.

# Expert Advice:

01 -
  • The cabbage cores stay impossibly crisp even after sitting in dressing, giving you that satisfying snap with every bite.
  • This salad comes together in 15 minutes flat, making it perfect for weeknight dinners when you need something that feels special but doesn't demand much.
  • Sesame oil and toasted seeds transform simple vegetables into something warm and nutty that tastes more interesting than it has any right to be.
02 -
  • The cores really do make the difference—I tried cutting corners once with only leafy cabbage and it wilted in the dressing and tasted one-note, which taught me never to treat that instruction as optional.
  • Toast your own seeds if you can afford the five minutes; the difference between toasted-at-the-store and toasted-this-morning is the difference between good and memorable.
03 -
  • Toast your seeds in a dry skillet for two minutes until fragrant, then let them cool completely so they stay crispy instead of steaming themselves soft in the warm vegetables.
  • Whisk the dressing by hand instead of using a blender—there's something about the gentle emulsification that tastes lighter and more refined than what a machine produces.
Go back