Cabbage Core Slaw Salad (Print Version)

A crunchy cabbage slaw enhanced with sesame oil and toasted seeds for a fresh, fiber-rich dish.

# 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)
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, cabbage leaves, julienned carrot, and sliced green onions.
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 vegetables and toss thoroughly to ensure even coating.
04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the salad. Toss gently or reserve some seeds for garnish.
05 - Allow the salad to rest for 10 minutes to meld flavors. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It's ridiculously crunchy and stays that way, even the next day when most slaws go limp.
  • One bowl, minimal tools, and you've got something that tastes like you spent way more effort than you actually did.
  • The sesame dressing is nutty and warm without being heavy, making it perfect for lunch or alongside heavier dishes.
02 -
  • If you make this hours ahead, the cabbage will slowly soften and release moisture—add the dressing just before serving if you want maximum crunch, or embrace the softer texture if you like it more tender.
  • The toasted sesame oil is non-negotiable; using plain sesame oil or any other oil will give you something tasty but completely different.
03 -
  • Toast your own seeds if you have time—it takes five minutes and makes them taste infinitely better than store-bought.
  • Keep the dressing separate from the vegetables if you're making this ahead, and only toss it together an hour or so before serving to maintain maximum crunch.
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