Cabbage Core Slaw Salad (Print Version)

A crunchy mix of shredded cabbage cores, carrot, and green onions dressed with nutty sesame and toasted seeds.

# 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 fresh 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 - In a large bowl, mix together the shredded cabbage cores, cabbage leaves, julienned carrot, and sliced green onions.
02 - Whisk sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic in a small bowl until fully emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the mixture. Toss gently to combine or reserve some seeds for garnish.
05 - Allow the salad to rest for 10 minutes to meld flavors before serving chilled or at room temperature.

# Expert Tips:

01 -
  • The cabbage core stays impossibly crunchy even after sitting with dressing, holding its texture like no other vegetable can.
  • It's genuinely fiber-rich without feeling like a health-food obligation, and the nutty sesame dressing makes every bite feel like a small indulgence.
  • Comes together in 15 minutes, making it perfect for nights when you need something fresh but don't have energy for fussing.
02 -
  • The cabbage core is much denser than regular cabbage, so slice it thinner than you think you need to or you'll end up with chunks instead of strands that integrate into the slaw.
  • Don't skip toasting your own seeds if you can help it, even a quick dry pan makes the difference between this being a side dish and this being something people actually want to eat.
03 -
  • Toast your seeds in a dry pan over medium heat, shaking occasionally, just until fragrant and the first wisps of color show, then transfer immediately to a plate so they don't burn in residual heat.
  • If you're making this for a crowd, keep the dressing separate and dress the slaw just before serving so it stays crunchy and doesn't wilt into mush, especially if you're holding it for more than a few hours.
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