Cabbage Core Slaw Salad (Printable)

Shredded cabbage core slaw tossed with sesame dressing and toasted seeds for a crunchy, fiber-rich side or light lunch.

# What You'll Need:

→ 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 and white)
12 - 2 tablespoons light toasted pumpkin seeds (pepitas)
13 - 1 tablespoon lightly toasted sunflower seeds

# How To Make It:

01 - In a large mixing bowl, combine the finely shredded cabbage cores, green cabbage leaves, julienned carrot, and sliced green onions.
02 - Whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, maple syrup, grated ginger, and minced garlic in a small bowl until fully 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, reserving some seeds for garnish if desired.
05 - Allow the mixture to rest for 10 minutes to meld flavors before serving chilled or at room temperature.

# Expert Advice:

01 -
  • Transforms parts most people throw away into something irresistible
  • The sesame dressing hits every perfect note at once
02 -
  • The cores need that 10 minute rest time or they stay too crunchy
  • Toasting the seeds yourself makes a huge difference in flavor
03 -
  • Save cabbage cores in a container in the freezer until you have enough
  • Toast all seeds together in one pan to save time
  • Double the dressing and use it on other salads all week
Go Back