Save to Pinterest The first time I really paid attention to cabbage cores was when my neighbor stopped by the kitchen with an armful of produce from her garden and casually mentioned she always threw them out. Something about the way she said it stuck with me, so the next time I had a cabbage, I held onto that firm, pale center instead of composting it. One quick shred and taste later, I realized this neglected part had the best flavor and texture of the whole head. Now I keep those cores specifically for slaw, and what started as waste reduction became my favorite way to build a salad.
I served this at a potluck last spring when everyone else brought heavy casseroles and potato salads, and it vanished in minutes while the warm dishes sat untouched. A friend came back for thirds and asked for the recipe, which honestly made my week. Now whenever I make it, I remember how something this simple and honest impressed people more than I expected.
Ingredients
- Cabbage cores, finely shredded: This is where the magic lives—firmer and more flavorful than regular cabbage, with a fiber content that makes the salad feel substantial.
- Green cabbage leaves: They add color contrast and a slightly softer texture, balancing the assertiveness of the cores.
- Carrot, julienned: A touch of natural sweetness and a pop of color that makes the whole bowl more inviting.
- Green onions, thinly sliced: A whisper of sharpness that wakes up your palate without overpowering anything else.
- Toasted sesame oil: The backbone of this dressing—never use the raw kind, because toasted brings a deep, nutty richness that tastes like someone actually cared.
- Rice vinegar: Mild enough to let other flavors breathe, sharp enough to balance the oil.
- Soy sauce or tamari: Adds umami depth; tamari works beautifully if you're keeping things gluten-free.
- Maple syrup or honey: Just enough sweetness to round out the sharp edges and let the sesame shine.
- Fresh ginger, grated: A small amount creates warmth and complexity without announcing itself loudly.
- Garlic, minced: One clove is enough to add presence without turning this into garlic bread's cousin.
- Toasted sesame seeds: These provide both crunch and that signature nutty flavor—worth seeking out mixed black and white for visual interest.
- Pumpkin seeds and sunflower seeds, lightly toasted: Different textures and flavors keep every bite surprising, plus they add protein and staying power.
Instructions
- Shred your vegetables:
- Use a sharp chef's knife or a box grater to shred the cabbage cores into fine, even pieces—they should almost dissolve on your tongue when raw. The finer you cut, the faster the dressing soaks in.
- Whisk the dressing until it sings:
- In a small bowl, combine the sesame oil, rice vinegar, soy sauce, maple syrup, ginger, and garlic, whisking until the oil and vinegar actually become friends instead of separating. This emulsification is what keeps the dressing coating everything evenly.
- Dress the slaw while it's dry:
- Pour the dressing over the raw vegetables while they're still in the large bowl and toss thoroughly—the dressing clings better to dry surfaces. This is also when you let the vegetables start releasing their water, which dilutes the dressing naturally.
- Add the seeds with intention:
- Sprinkle the toasted sesame, pumpkin, and sunflower seeds over everything, tossing gently so they distribute without crushing. Reserve a small handful for garnish if you want the top to look as good as it tastes.
- Let it rest and taste before serving:
- Leave the salad at room temperature for about 10 minutes so the flavors can meld and the cabbage can soften just slightly without losing its snap. Taste it and adjust the seasoning—add more soy sauce if you want more savory depth, or a drizzle of sesame oil if it feels dry.
Save to Pinterest There's a moment right after you toss this slaw when everything is slick and glistening and the aromatics hit you—that's when you know it's going to be good. I stood in my kitchen at 6 p.m. on a weeknight, eating it straight from the bowl, and realized I'd made something that felt like a complete meal, not a side dish pretending to be important.
Why This Works as a Light Meal
Most salads leave you hunting for your next snack two hours later, but this one doesn't. The combination of fiber from the cabbage cores, protein from the seeds, and fat from the sesame oil creates a balance that actually satisfies. The dressing is thick enough to feel substantial without being heavy, and the variety of textures keeps your mouth interested throughout.
Storage and Flexibility
This slaw improves slightly as it sits because the cabbage relaxes and the dressing soaks deeper, but it stays excellent for up to three days in the fridge if you keep the dressing separate from the vegetables. If you're packing it for lunch, dress it in the morning and it'll be perfect by noon. The seeds can soften over time, so consider adding fresh ones right before serving if you want maximum crunch.
Flavor Riffs and Additions
This slaw is forgiving in the best way—it's a foundation that invites personalization without falling apart. A sliver of red chili adds heat without intensity, fresh cilantro brings brightness, and a splash of chili oil can transform the entire mood of the dish if you're craving something with more personality. Some nights I scatter crumbled tofu or soft boiled eggs on top and call it dinner, and it never feels like I'm making the salad do too much.
- A squeeze of fresh lime juice brightens everything and adds another dimension beyond the vinegar.
- Red cabbage swapped in for half the green adds earthiness and a stunning visual shift.
- A tiny drizzle of sriracha mixed into the dressing creates a creeping heat that builds as you eat.
Save to Pinterest This salad reminds me that sometimes the best cooking comes from using what would normally be discarded, and that simple food cooked with attention tastes better than complicated food made on autopilot. Make it once and you'll start seeing cabbage cores differently forever.
Common Recipe Questions
- → What type of cabbage is best for this slaw?
Using fresh cabbage cores and green cabbage leaves provides an ideal balance of crunch and flavor in this slaw.
- → Can I replace the toasted sesame oil?
Yes, you can substitute toasted sesame oil with other nut oils like walnut or avocado oil to maintain a rich dressing taste.
- → How can I add extra heat to the slaw?
Adding sliced fresh red chili or a dash of chili oil enhances the spice, elevating the flavor profile.
- → Are the seeds necessary for texture?
Toasted sesame, pumpkin, and sunflower seeds contribute a crunchy texture and nutty flavor, but can be omitted or replaced if needed.
- → Is this slaw suitable for gluten-free diets?
Yes, using tamari instead of soy sauce keeps it gluten-free while preserving savory depth.