Cabbage-Core Slaw Salad (Printable Version)

Crunchy slaw featuring shredded cabbage cores, nutty sesame dressing, and toasted seeds for a fresh, fiber-rich dish.

# What You Need:

→ Vegetables

01 - 2 cups finely shredded cabbage cores (from ~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 (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

# How-To Steps:

01 - In a large bowl, mix the finely shredded cabbage cores, green cabbage leaves, julienned carrot, and sliced green onions until evenly distributed.
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 all ingredients are evenly coated.
04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the slaw and gently toss to combine, reserving some for garnish if desired.
05 - Allow the slaw to rest for 10 minutes to meld flavors, then serve chilled or at room temperature.

# Expert Tips:

01 -
  • The cabbage core shreds into impossibly fine ribbons that hold onto dressing without turning soggy, even hours later.
  • Toasted seeds add a nutty warmth that makes this feel far more substantial than a simple side salad.
  • It's genuinely vegan, gluten-free, and so vibrant you'll find yourself making it twice a week.
02 -
  • The cabbage core is denser and takes longer to shred than regular leaves, so use the finest blade you have and don't try to rush it or you'll end up with chunks instead of silky ribbons.
  • Don't skip toasting the seeds, even for just a minute or two, because raw seeds taste flat and woody compared to toasted ones that have opened up and released their nutty oils.
03 -
  • Make the dressing first and let it sit while you prep vegetables, so the flavors have a chance to marry and the dressing tastes rounder and less harsh.
  • Buy sesame oil that says 'toasted' on the label, because the untoasted kind tastes flat and grassy by comparison, and it's this one ingredient that makes the whole slaw taste intentional.
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