Cabbage Core Slaw Salad (Printable)

Crunchy shredded cabbage cores with carrot and green onions in sesame dressing topped with toasted seeds.

# Ingredient List:

→ Vegetables

01 - 2 cups finely shredded cabbage cores (from 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 (for gluten-free option)
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 Steps:

01 - In a large mixing bowl, combine the 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 well 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 a portion for garnish.
05 - Allow the salad to rest for 10 minutes to meld flavors, then serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's raw, so no cooking skills required, just sharp knife work and a good whisking arm.
  • One bowl of dressing does all the heavy lifting, making this come together faster than takeout.
  • The seeds toast quickly and add a satisfying crunch that keeps the slaw interesting bite after bite.
02 -
  • Don't skip toasting the seeds—it's the difference between a good slaw and one that tastes expensive and intentional.
  • If your dressing looks separated after a few hours, give it one more good whisk; sesame oil can be temperamental in the cold.
  • The slaw stays best for two days, but tastes most crisp within the first six hours of assembly.
03 -
  • If your rice vinegar is too strong, water it down slightly—you want balance, not puckering.
  • A tiny pinch of toasted sesame oil drizzled over the finished slaw just before serving amplifies that nutty flavor in a way that feels almost luxurious.
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