Pin it I discovered the magic of cabbage cores by accident one Tuesday morning while prepping vegetables for a stir-fry and refusing to waste the dense, crunchy center I'd normally compost. One quick taste raw, then a shred, and suddenly I was building an entire slaw around this forgotten treasure. The way it holds its texture even when dressed felt like unlocking a secret the whole time, and now it's become my go-to when I need something that feels both indulgent and wholesome.
My partner came home one evening while I was tossing this together, caught a whiff of the toasted sesame, and asked for a bite before it was even plated. Watching someone's face light up over raw vegetables felt like a small victory, and I've made it every week since because it became our thing, that moment where the kitchen smells like possibility.
Ingredients
- Cabbage cores, finely shredded: This is the star, and yes, you've probably thrown these away before. They're sweeter and crunchier than the outer leaves, holding their texture even when dressed.
- Green cabbage leaves, finely shredded: Add color and additional crunch without overshadowing the core, which deserves the spotlight.
- Carrot, peeled and julienned: Brings sweetness and a visual pop, but slice it thin enough that it drinks in the dressing without getting limp.
- Green onions, thinly sliced: Use both white and green parts for a subtle onion bite that doesn't overwhelm.
- Toasted sesame oil: Non-negotiable. Use the real stuff, not the pale cooking oil, or the whole slaw loses its soul.
- Rice vinegar: Mild and a touch sweet, it won't overpower the vegetables the way distilled vinegar would.
- Soy sauce or tamari: Adds umami and saltiness. Tamari keeps this gluten-free if that matters to you.
- Maple syrup or honey: Just a touch balances the acidity and brings out the cabbage's natural sweetness.
- Fresh ginger, grated: Keep it minimal, maybe half a teaspoon if you're unsure, since it intensifies as it sits.
- Garlic, minced: One clove is enough. Raw garlic gets sharper over time, so less is more.
- Toasted sesame seeds: The texture and nutty flavor are everything here. Buy them already toasted, or toast your own for five minutes in a dry pan.
- Pumpkin and sunflower seeds: Lightly toast these too. They'll soften slightly from the dressing and add protein and satisfying crunch.
Instructions
- Prep your vegetables:
- Shred the cabbage core first on a box grater or with a sharp knife until you have feathery, delicate pieces. The thinner they are, the better they'll absorb the dressing without becoming mushy.
- Combine dry ingredients:
- Toss the shredded core, cabbage leaves, carrot, and green onions in a large bowl. Taste a raw piece of cabbage and appreciate how sweet it is before the dressing touches it.
- Build the dressing:
- Whisk sesame oil, rice vinegar, soy sauce, maple syrup, ginger, and garlic in a small bowl until they look almost creamy. The emulsion is your friend here.
- Marry flavors:
- Pour the dressing over the vegetables and toss everything together, making sure every shred gets coated. You'll see the cabbage begin to soften just slightly and glisten.
- Toast and top:
- Scatter the sesame, pumpkin, and sunflower seeds over the slaw. Toss gently if you want them distributed, or pile them on top for a prettier presentation.
- Let it rest:
- Give the slaw ten minutes to sit together. The vegetables will release a tiny bit of liquid and the flavors will deepen without everything becoming a soggy mess.
Pin it There was a moment when I served this to a friend who mentioned she always felt guilty throwing away the cabbage core, and watching her taste it, then ask for the recipe, made me realize this isn't just a way to reduce waste. It's proof that the parts we overlook often have the most to give.
When to Make This
Reach for this slaw when you need a side that won't wilt in a lunchbox, when you're cooking for someone who's tired of the same salads, or when you have leftover vegetables that deserve better than the trash. It pairs beautifully with grilled fish, sits alongside curry, or stands alone as a light lunch with crusty bread. The best part is that it tastes even better the next day as the dressing continues to soften everything gently.
Flavor Variations
Once you've made it once, you'll start seeing this as a canvas. A pinch of red chili flakes or a drizzle of chili oil brings welcome heat, while fresh cilantro or mint scattered on top adds unexpected freshness that makes it feel entirely different. Some days I swap the rice vinegar for a touch of lime juice, and other times I add a handful of shredded beets for earthiness and color. The sesame-ginger foundation is steady enough to handle whatever you want to layer on top.
Make-Ahead Magic and Storage
This is one of those recipes that actually improves with time, something I've learned through grateful accidents when I made it on Sunday and ate it all week. You can assemble everything the night before, keep the dressing in a separate jar, and toss them together just before eating, or go ahead and dress it all at once because this cabbage refuses to get soggy. Store it in a covered container in the fridge for up to four days, though the seeds stay crispest if you add them fresh right before serving.
- Toast your seeds a day or two ahead and store them in an airtight container so they're ready when you need them.
- Make extra dressing to have on hand for other vegetables or as a simple grain bowl dressing.
- If the slaw ever softens more than you'd like, just add a fresh handful of seeds and crunch right back.
Pin it This slaw taught me that the best recipes often come from paying attention to what we're about to throw away. Make it, share it, and watch someone realize that cabbage cores were never the problem.
Recipe Questions & Answers
- → What gives the slaw its crunch?
The crunch comes mainly from shredded cabbage cores, fresh green cabbage leaves, julienned carrots, and sliced green onions, providing crisp texture.
- → How is the dressing prepared?
It’s an emulsified blend of toasted sesame oil, rice vinegar, soy sauce or tamari, maple syrup or honey, freshly grated ginger, and minced garlic, creating a nutty, tangy, and slightly sweet flavor.
- → Can the seeds be substituted or omitted?
Yes, toasted sesame, pumpkin, and sunflower seeds add texture and richness but can be omitted or replaced if there are seed allergies.
- → How long should the slaw rest before serving?
Allow the slaw to rest for about 10 minutes to let the flavors meld before serving chilled or at room temperature.
- → Is this suitable for a vegan and gluten-free diet?
Yes, it uses tamari instead of soy sauce for gluten-free needs and is naturally vegan. Maple syrup replaces honey for strict vegan preferences.