Pin I discovered the magic of cabbage cores by accident when I was trying to use every part of a head of cabbage and got tired of throwing the dense, fibrous center away. One afternoon, I shredded one raw out of curiosity, tossed it with a sesame vinaigrette I'd just made, and suddenly had this unexpectedly crunchy, nutty slaw that tasted nothing like the limp coleslaw I'd grown up with. The cores held their texture beautifully, stayed crisp even after sitting in dressing, and had this subtle, slightly sweet flavor that the outer leaves didn't offer. That single moment of not wanting to waste food turned into one of my go-to lunch salads.
I made this for a potluck last spring where everyone brought something predictable, and somehow this humble slaw stole the show. A friend kept asking if I'd bought it from some fancy restaurant, and I loved admitting I'd basically invented it out of spite against food waste. The bowl came back nearly empty, and three people asked for the recipe that night.
Ingredients
- Cabbage cores, finely shredded: This is the star, those dense, fibrous inner parts that most cooks discard. They stay crunchier than outer leaves and hold the dressing beautifully without getting soggy.
- Green cabbage leaves, finely shredded: These add color, volume, and a tender contrast to the firmer cores, creating a more interesting texture in every bite.
- Carrot, julienned: The sweetness balances the sesame oil's nuttiness and adds bright color, though you can swap in thinly sliced radish or daikon for different crunch.
- Green onions, thinly sliced: They bring a mild onion flavor and freshness that keeps the whole slaw from feeling one-note.
- Toasted sesame oil: Use real toasted sesame oil, not the pale refined kind, because the deeper color and aroma is where the actual flavor lives.
- Rice vinegar: Its mild acidity doesn't overpower the vegetables the way harsher vinegars do, and it lets the sesame shine through.
- Soy sauce or tamari: This adds umami depth without you needing to add salt separately, though go with tamari if you're cooking gluten-free.
- Maple syrup or honey: A teaspoon is enough to balance the vinegar and sesame oil into something harmonious rather than sharp.
- Fresh ginger and garlic: These are small amounts but make the difference between a dressing that tastes generic and one that tastes alive.
- Toasted sesame seeds, pumpkin seeds, and sunflower seeds: Toast them yourself even if it takes five minutes, because the flavor and aroma of toasted seeds versus raw ones is completely different.
Instructions
- Prep your vegetables with intention:
- Shred the cabbage cores and leaves using a sharp knife or mandoline, keeping the pieces roughly the same size so they cook evenly in the dressing. Julienne the carrot thin enough to bend slightly, and slice the green onions so they're visible in each bite.
- Build the dressing in a small bowl:
- Whisk the sesame oil, rice vinegar, soy sauce, maple syrup, minced ginger, and garlic until you can see it emulsifying slightly. Taste as you go, because sometimes you'll want a touch more vinegar or sesame depending on which brands you used.
- Dress the vegetables with the care they deserve:
- Pour the dressing over the shredded vegetables and toss with both hands, making sure every piece gets coated. This is meditative work, and rushing it means some bits end up dry.
- Toast your seeds if you haven't already:
- In a dry pan over medium heat for about three minutes, stirring constantly until fragrant. They'll go from golden to burnt in seconds, so stay close and trust your nose.
- Let it marry:
- Sprinkle the toasted seeds over the slaw and toss gently, then let everything sit for ten minutes before serving. The cabbage softens just slightly, the flavors knit together, and it tastes infinitely better than when you first dressed it.
Pin There's a moment right after you've mixed everything together where the whole bowl smells like toasted sesame and ginger, and that's when you know it's going to be good. I started making this regularly because it became the salad my partner would actually ask me to pack for lunch, which meant something.
Why This Works as a Lunch
Most salads get soggy by noon or taste boring by the time you eat them, but this one actually improves as it sits and holds its texture for days. The fiber from the cabbage and seeds keeps you satisfied through the afternoon, and the sesame oil makes it feel substantial without being heavy. I've brought this to work, to picnics, and served it at dinner parties, and it's never disappointed.
How to Make It Your Own
This is a template more than a rigid recipe, so don't be afraid to play with it. I've added thinly sliced radish when I didn't have carrot, swapped in cilantro or mint for brightness, and once stirred in some crispy fried shallots for extra depth. The core of shredded cabbage and toasted sesame dressing stays the same, but everything else can shift based on what you have or what sounds good.
Storage and Serving Thoughts
This salad keeps beautifully in the refrigerator for up to four days, though the texture of the seeds will soften slightly. I prefer to assemble everything except the final seed garnish ahead of time, then add the toasted seeds just before serving so they stay crispy and visible.
- Keep the dressing separate if you're packing this for later, and toss it together right before eating for maximum crunch.
- Serve it cold straight from the fridge or at room temperature, both work equally well depending on the season.
- Double or triple the recipe without any changes, because it scales beautifully and people always ask for seconds.
Pin This slaw taught me that the best recipes often come from trying not to waste something, and that paying attention to small details like toasting seeds actually matters. I hope it becomes one of your regular lunches too.
Recipe Q&A
- → Can I use regular cabbage instead of cores?
Yes, regular cabbage works well but cores provide extra crunch and fiber for texture contrast.
- → What are good alternatives to soy sauce?
Coconut aminos can be used as a gluten-free, soy-free alternative with a similar umami taste.
- → How should I store leftover slaw?
Store in an airtight container in the refrigerator for up to 2 days. Toss again before serving.
- → Can I add heat to this slaw?
Yes, add sliced red chili or a dash of chili oil to give it a spicy kick.
- → Is it necessary to toast the seeds?
Toasting enhances the nutty flavor and crunch but can be skipped if pressed for time.
- → Can maple syrup be substituted?
Honey is a good substitute if not following a vegan diet, providing a similar sweetness.