Cabbage Core Slaw Salad (Printable Version)

Crunchy shredded cabbage cores tossed with sesame dressing and toasted seeds, perfect for a light, nutritious meal.

# Ingredient List:

→ Vegetables

01 - 2 cups finely shredded cabbage cores (from approximately 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 (use tamari for gluten-free)
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 and 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 shredded cabbage cores, green cabbage leaves, julienned carrot, and sliced green onions until well integrated.
02 - Whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, maple syrup or honey, grated ginger, and minced garlic in a small bowl until emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to evenly coat all ingredients.
04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds on top. 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 Suggestions:

01 -
  • It transforms something usually discarded into the most satisfying crunch you've ever gotten from a side salad.
  • The whole thing comes together in 15 minutes but tastes like you spent way more thought on it.
  • It's naturally vegan and gluten-free without feeling like a compromise, just an honest bowl of vegetables done right.
02 -
  • Don't skip toasting the seeds yourself—store-bought toasted seeds are fine but ones you toast at home in a dry pan for just a couple minutes will change how this tastes.
  • The cabbage core really does stay crunchier longer than regular leaves, which is why this works as a salad you can make an hour or two ahead if you need to.
03 -
  • Toast all your seeds together in a dry pan just before you make the slaw—they'll smell incredible and taste way better than anything that's been sitting open in your pantry.
  • The sesame oil is doing all the heavy lifting flavor-wise, so use the good stuff and taste as you go, adjusting the other elements to match whatever brand you're using.
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