Cabbage Core Slaw Salad (Printable Version)

A crunchy slaw with shredded cabbage cores and a nutty sesame dressing, topped with toasted seeds.

# Ingredient List:

→ 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 freshly grated ginger
10 - 1 clove garlic, minced

→ Seeds & Toppings

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

# Directions:

01 - In a large bowl, mix shredded cabbage cores, cabbage leaves, carrot, and 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 slaw and toss gently to combine or reserve some for garnish.
05 - Allow the slaw to rest for 10 minutes to meld flavors, then serve chilled or at room temperature.

# Expert Tips:

01 -
  • It's ready in 15 minutes flat, which means weeknight dinners suddenly feel a lot less stressful.
  • The cabbage cores give you serious fiber and nutrition that most people waste without realizing it.
  • That sesame-ginger dressing tastes fancy but requires almost no cooking skills, just a whisk and confidence.
  • It gets better as it sits, so meal prep becomes your secret weapon rather than a chore.
02 -
  • Don't skip toasting your own seeds—it's the difference between a good slaw and one that tastes like you actually cared, and it takes five minutes.
  • The cabbage core is genuinely the star here, not a substitute for the leaves, so source a whole cabbage and think of it as getting two components from one vegetable.
03 -
  • Make this salad an hour or two ahead of time and store it in the fridge—the flavors actually develop and deepen as it sits, and the cabbage becomes even more tender while somehow staying crunchy.
  • If you have leftover dressing, save it for grain bowls, roasted vegetables, or even as a marinade for baked tofu, because it's genuinely good and worth not wasting.
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