Cabbage Core Slaw Salad (Printable)

Crunchy cabbage cores mixed with a nutty sesame dressing and toasted seeds for a fresh, fiber-rich side or light meal.

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

# Preparation steps:

01 - In a large bowl, mix shredded cabbage cores, cabbage leaves, julienned carrot, and sliced green onions until well blended.
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. Toss gently to combine or reserve some for garnish.
05 - Allow the salad to rest for 10 minutes to meld flavors, then serve chilled or at room temperature.

# Expert advice:

01 -
  • The cores are sweeter and crunchier than regular cabbage leaves, staying snappy even hours after dressing.
  • This slaw keeps in the fridge for days, making it the perfect side dish that actually improves with time.
  • Toasted seeds add real protein and texture without any pretense, making it feel substantial as a light lunch.
02 -
  • Don't skip toasting your own seeds if you have time. The warmth unlocks a nuttiness that changes the entire dish from good to memorable.
  • This slaw actually improves after a few hours in the fridge, as the cabbage core softens just slightly while keeping its snap.
  • If your dressing tastes flat, add a tiny squeeze of lime juice or a whisper more sesame oil. Trust your instincts over the measurements.
03 -
  • Make the dressing and keep it separate from the vegetables for up to three days. This lets you dress the slaw fresh whenever you need it, keeping maximum crunch.
  • If you find your sesame oil in the cupboard months later and worry it's stale, taste a tiny bit first. Quality sesame oil keeps for ages and actually improves slightly as it ages gracefully in a cool, dark place.
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