Cabbage Core Slaw Salad (Printable Version)

A crunchy cabbage core salad with sesame dressing and toasted seeds, ideal for a light, nutritious side.

# What You'll Need:

→ Vegetables

01 - 2 cups shredded cabbage cores (from approximately 1 medium cabbage)
02 - 1 cup 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 freshly 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

# Steps to Follow:

01 - In a large bowl, mix shredded cabbage cores, green 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 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 some for garnish.
05 - Allow the slaw to rest for 10 minutes to let the flavors meld, then serve chilled or at room temperature.

# Additional Tips::

01 -
  • Those crunchy cabbage cores stay snappy for days, making this the perfect make-ahead lunch.
  • The nutty sesame dressing hits sweet, salty, and tangy all at once, so you never need a second flavor.
  • Packed with fiber and seeds that actually keep you full, unlike salads that disappear from your stomach an hour later.
02 -
  • Underdressing is worse than overdressing here—the cabbage will absorb more liquid as it sits, so start bold with your dressing.
  • Toasted seeds are non-negotiable; raw ones taste like nothing and feel grainy in a way that works against you.
03 -
  • Toast your seeds in a dry skillet over medium heat for about 2 minutes—you'll hear them start to pop and smell that toasty aroma, which is your signal they're done.
  • If your sesame oil tastes bitter or harsh, it's oxidized; buy a fresh bottle and store it in a cool place, because good toasted sesame oil is the difference between a good slaw and an unforgettable one.
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