Vibrant Cabbage Core Slaw (Print)

Crunchy slaw featuring shredded cabbage cores, carrot, green onions, and toasted seeds in sesame dressing.

# 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 - Place shredded cabbage cores, cabbage leaves, carrot, and green onions in a large mixing bowl.
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 slaw and toss gently to combine, reserving some seeds for garnish if desired.
05 - Allow the salad to rest for 10 minutes to meld flavors before serving chilled or at room temperature.

# Expert Advice:

01 -
  • It's crunchy in a way that actually satisfies, and the texture lasts even after sitting in the fridge for days.
  • The sesame dressing is deeply flavorful without being heavy, making this feel fancy enough for company but simple enough for a weeknight.
  • You're eating the part of the cabbage most people throw away, which feels both resourceful and surprisingly delicious.
02 -
  • Raw cabbage cores are sturdy and won't turn to mush, but they do absorb dressing over time, so if you're making this more than a few hours ahead, hold back some of the dressing and add it right before serving.
  • Toasting your own seeds makes this dish, and raw seeds will taste flat and woody by comparison, so it's worth the three minutes of attention.
03 -
  • A mandoline or box grater makes shredding the cabbage faster and more uniform, but a sharp knife and five minutes of attention works just as well.
  • If sesame oil is too strong for you, use half sesame and half neutral oil to soften the nuttiness while keeping the flavor.
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