Cabbage Core Slaw Salad (Print View)

Crunchy cabbage cores and seeds in a nutty sesame dressing, perfect for a fresh, fiber-rich side or light lunch.

# Components:

→ 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 and white)
12 - 2 tablespoons lightly toasted pumpkin seeds (pepitas)
13 - 1 tablespoon lightly toasted sunflower seeds

# Method:

01 - In a large bowl, mix shredded cabbage cores, cabbage leaves, carrot, and green onions until evenly incorporated.
02 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until 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 slaw; toss gently to combine or reserve some for garnish.
05 - Allow the mixture to rest for 10 minutes to meld flavors before serving chilled or at room temperature.

# Expert Advice:

01 -
  • The cabbage core is where all the crunch and sweetness hide, making this feel indulgent without any heaviness.
  • Those toasted seeds crack between your teeth in the best way, adding texture and a nutty depth that keeps you coming back for another bite.
  • It comes together in 15 minutes flat, which means weeknight dinner or last-minute lunch happens without stress.
02 -
  • Toast your seeds yourself if you can, even for five minutes in a dry skillet. The difference between raw and toasted is the difference between background flavor and something memorable.
  • Don't skip the 10-minute rest, it's when this salad actually becomes cohesive instead of just shredded vegetables swimming in dressing.
03 -
  • Taste as you dress, it's easier to add a bit more sesame oil or vinegar than to take it back out. The dressing should make your mouth water, not make you puck up.
  • If you're making this ahead, keep the seeds separate and scatter them on just before serving so they stay crispy instead of softening into the slaw.
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