Crunchy slaw with shredded cabbage cores, sesame dressing, and toasted seeds. A fiber-rich, flavorful dish.
# What You'll Need:
→ Vegetables
01 - 2 cups finely shredded cabbage cores (from about 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 fresh ginger, grated
10 - 1 clove garlic, minced
→ Seeds & Toppings
11 - 3 tablespoons toasted sesame seeds (white or mixed black and white)
12 - 2 tablespoons pumpkin seeds (pepitas), lightly toasted
13 - 1 tablespoon sunflower seeds, lightly toasted
# Directions:
01 - In a large bowl, mix the shredded cabbage cores, 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 the toasted sesame, pumpkin, and sunflower seeds over the slaw. Toss gently to combine or reserve some seeds for garnish.
05 - Allow the slaw to rest for 10 minutes to meld flavors, then serve chilled or at room temperature.
