Cabbage Core Slaw Salad (Print View)

Crunchy shredded cabbage cores with sesame dressing and toasted seeds for a fresh, fiber-packed salad.

# Components:

→ 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 freshly grated ginger
10 - 1 clove garlic, minced

→ Seeds & Toppings

11 - 3 tablespoons toasted sesame seeds (white or mixed black and white)
12 - 2 tablespoons lightly toasted pumpkin seeds (pepitas)
13 - 1 tablespoon lightly toasted sunflower seeds

# Directions:

01 - In a large mixing bowl, combine the shredded cabbage cores, green cabbage leaves, julienned carrot, and sliced green onions.
02 - Whisk together toasted sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic in a small bowl 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 salad; toss gently to combine or reserve some seeds for garnish.
05 - Allow the salad to rest for 10 minutes to let flavors meld, then serve chilled or at room temperature.

# Expert Advice:

01 -
  • The cabbage core delivers this incredible crisp texture that puts regular slaw to shame
  • Youll finally feel brilliant instead of guilty about using the whole cabbage
  • The sesame dressing clings to every nook and cranny, making each bite sing
02 -
  • The cabbage core needs that thin shaving treatment or it will be too tough and fibrous to enjoy
  • Letting it sit even for just ten minutes transforms the texture from raw to perfectly tender-crisp
  • Toasting the seeds yourself makes a huge difference, store-bought toasted seeds are often stale
03 -
  • Use a mandoline or the shredding disc on your food processor for perfectly uniform shreds in seconds
  • Double the dressing and keep it in a jar, it lasts for weeks and makes quick work of future salads
  • Massage the shredded cabbage with a pinch of salt before dressing if you want it even more tender
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