Cabbage Core Slaw Salad (Printable Format)

Crunchy shredded cabbage and carrot tossed with a nutty sesame dressing and toasted seeds for a vibrant, fresh dish.

# What's Needed:

→ Vegetables

01 - 2 cups finely shredded cabbage cores (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 (gluten-free alternative)
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

# How To Make It:

01 - In a large bowl, mix finely shredded cabbage cores, cabbage leaves, julienned carrot, and sliced green onions.
02 - 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 ensure even coating.
04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the slaw; toss gently to combine or reserve some seeds for garnish.
05 - Allow the slaw to rest for 10 minutes before serving chilled or at room temperature.

# Expert Advice:

01 -
  • The cabbage cores are so tender and sweet that they taste nothing like regular slaw—it's almost delicate, in a good way.
  • Fifteen minutes from chopping to serving, and you've got something that tastes like you've been cooking all afternoon.
  • The sesame dressing is nutty and complex enough to make people ask for the recipe, but it's basically just whisking together what you probably already have.
02 -
  • Don't skip the ginger or garlic—they're small additions that turn this from good to memorable, and they're what people taste when they ask what makes it different.
  • Toasted sesame oil is non-negotiable; regular sesame oil tastes like nothing, and the difference costs almost the same at the store.
  • If your cabbage core is starting to look dry or discolored at the edges, just trim those parts away—the inner part is what you want anyway.
03 -
  • Buy sesame seeds and seeds in bulk and toast them yourself in a dry pan for five minutes—they're cheaper and taste noticeably better than pre-toasted versions in jars.
  • Keep a piece of fresh ginger in your freezer and grate it straight from frozen; it's easier than peeling and grating room-temperature ginger, and the flavor is just as good.
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