Save to Pinterest Last summer, my neighbor gave me a head of cabbage from his garden, and I felt weird about throwing away the thick core. I started experimenting and realized the core has this incredible crunch, almost like jicama or water chestnuts. Now I actually save the cores specifically for this slaw.
I brought this to a potluck when I was running late and had zero time to cook anything. People kept asking me for the recipe, looking genuinely confused when I told them it was basically cabbage parts I used to toss in the compost.
Ingredients
- 2 cups cabbage cores, finely shredded: The heart of this salad, literally. Use the firm center from about one medium cabbage.
- 1 cup green cabbage leaves, finely shredded: Adds color and lighter texture to balance the dense cores.
- 1 large carrot, julienned: Brings natural sweetness and a beautiful orange contrast.
- 3 green onions, thinly sliced: Mild onion flavor that works perfectly with the sesame notes.
- 3 tbsp toasted sesame oil: The backbone of the dressing. Toasted smells way more nutty than raw.
- 2 tbsp rice vinegar: Gentle acidity that brightens without overpowering.
- 1 tbsp soy sauce or tamari: Use tamari if you need it gluten-free.
- 1 tbsp maple syrup or honey: Just enough to round out the sharpness.
- 1 tsp fresh ginger, grated: Fresh makes a huge difference here.
- 1 clove garlic, minced: One clove is plenty, it mellows as the salad sits.
- 3 tbsp toasted sesame seeds: White looks classic, mixed black and white looks stunning.
- 2 tbsp pumpkin seeds, lightly toasted: Add these right before serving so they stay crunchy.
- 1 tbsp sunflower seeds, lightly toasted: Extra texture and a little protein boost.
Instructions
- Prep your vegetables:
- Shred those cabbage cores as finely as you have patience for. The thinner the shred, the better the dressing coats every piece.
- Make the dressing:
- Whisk everything together until the syrup dissolves completely. It should look glossy and thick.
- Combine and coat:
- Pour the dressing over the vegetables and use your hands to really work it in. Toss thoroughly.
- Add the seeds:
- Sprinkle most of the toasted seeds over the slaw and toss gently. Save some for the top.
- Let it rest:
- Give it ten minutes to hang out. The cabbage softens slightly and soaks up the flavors.
Save to Pinterest My friend who claims to hate cabbage tried this at a barbecue and went back for thirds. She still talks about that crunch every time I see her.
Make It Yours
Sliced radishes or bell peppers work beautifully here. Thinly sliced apple adds unexpected sweetness that pairs surprisingly well with the sesame dressing.
Serving Ideas
This slaw holds up perfectly under grilled fish or tofu. I also love it tucked into tacos for extra crunch instead of lettuce.
Storage And Meal Prep
Store undressed slaw in an airtight container for up to four days. Keep the dressing separate in a small jar and toss right before serving.
- Add fresh seeds when you serve, not when you store
- The dressed salad keeps for two days in the fridge
- Bring it to room temperature before eating for the best flavor
Save to Pinterest Sometimes the simplest ingredients end up being the ones that surprise you the most. This slaw changed how I look at cabbage entirely.
Recipe FAQs
- → What gives the slaw its nutty flavor?
Toasted sesame oil and a mixture of toasted sesame, pumpkin, and sunflower seeds contribute to the distinct nutty aroma and taste.
- → Can the dressing be made ahead of time?
Yes, the sesame-based dressing can be prepared in advance and stored in the refrigerator for up to two days for convenience.
- → What is the best way to shred cabbage cores?
Using a sharp chef's knife, finely slice the cabbage cores into thin strips to ensure a tender yet crunchy texture.
- → How long should the slaw rest before serving?
Allow the slaw to sit for about 10 minutes after tossing to let the flavors meld and develop fully.
- → Are there variations to add heat or herbs?
Yes, adding sliced red chili or a dash of chili oil introduces heat; fresh cilantro or mint can add refreshing herbal notes.