Cabbage Core Slaw Salad

Last summer, I found myself staring at a cutting board full of cabbage cores after making stuffed cabbage rolls. Something about their crisp, radial geometry made me pause. Instead of tossing them, I started shredding and ended up with this discovery.

I served this at a potluck where my friend Sarah actually took a forkful, paused midconversation, and asked what on earth she was eating. Watching people go from skeptical to reaching for seconds is the best kind of kitchen moment.

Ingredients

• 2 cups cabbage cores, finely shredded: This is the star, save the cores whenever you make cabbage dishes and store them for this slaw
• 1 cup green cabbage leaves, finely shredded: Adds color and variety in texture while keeping the focus on cores
• 1 large carrot, julienned: Brings natural sweetness and beautiful orange contrast
• 3 green onions, sliced: Fresh bite that cuts through the rich sesame flavors
• 3 tbsp toasted sesame oil: The foundation, do not skip the toasted variety or you will miss everything
• 2 tbsp rice vinegar: Bright acidity that balances the oil perfectly
• 1 tbsp soy sauce or tamari: Depth and umami, tamari keeps it gluten free
• 1 tbsp maple syrup: Just enough sweetness to round out the sharpness
• 1 tsp fresh ginger, grated: Warm, zesty kick that makes the dressing sing
• 1 clove garlic, minced: Essential backbone, do not be shy with it
• 3 tbsp toasted sesame seeds: Nutty crunch throughout every bite
• 2 tbsp pumpkin seeds, toasted: Add different texture and more protein
• 1 tbsp sunflower seeds, toasted: Final layer of seeds for variety

Instructions

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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Prep your crunch:

Shred those cabbage cores finely along with some leaves, julienne the carrot into thin matchsticks, slice the green onions, and toss everything into a large bowl.

Make the magic dressing:

Whisk sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until it comes together into a silky emulsified dressing.

Bring it together:

Pour the dressing over the vegetables and toss thoroughly until every shred is coated, then sprinkle with toasted seeds and give it one final gentle toss.

Let it rest:

Let the salad sit for 10 minutes so the dressing softens the cores slightly and the flavors really meld together.

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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This became my go to for summer gatherings because it holds up beautifully on a buffet table and actually gets better as it sits. Something about watching reluctant vegetable eaters convert makes my day every single time.

Making It Yours

Add sliced red chili or chili oil if you want heat. Fresh cilantro or mint on top changes the whole profile. Sometimes I add thinly sliced bell peppers for more color and crunch.

Meal Prep Magic

This keeps for days in the fridge and actually improves as it marinates. The dressing softens the cores just enough while maintaining that satisfying crunch. Perfect for make ahead lunches.

Serving Ideas

Works alongside grilled fish, tofu, or chicken. Pile it into tacos for unexpected crunch. Serve it over a grain bowl for a complete light meal.

• Top with roasted chickpeas for extra protein
• Add sliced avocado for creaminess
• Use as a topping for buddha bowls

Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

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Zero waste never tasted this good.