Save I discovered the magic of cabbage cores completely by accident, standing in my kitchen with half a head of cabbage and no plan. Usually I'd toss those dense, pale centers into the compost without thinking twice, but that afternoon something made me pause and actually taste one. It was sweeter than the leaves, more tender when shredded fine, and suddenly all that supposedly wasted vegetable became the star. Now whenever I make this slaw, I'm reminded that the best discoveries often hide in the parts we're supposed to throw away.
My neighbor caught me shredding cabbage one evening and asked what I was making, skeptical when I said slaw from the cores. She tasted it straight from the bowl before I even added the seeds, and her face completely changed. Now she saves her cabbage cores for me specifically, and every time I make this, I think about how food becomes an excuse to know people better.
Ingredients
- Cabbage cores, finely shredded: The dense heart of the cabbage where all the fiber and subtle sweetness hide, giving this slaw its satisfying crunch and structural integrity.
- Green cabbage leaves, finely shredded: These add color contrast and soften slightly when dressed, balancing the firmer texture of the cores.
- Carrot, julienned: Brings natural sweetness and a delicate crunch that won't overpower the subtle flavors of the dressing.
- Green onions, thinly sliced: Their mild bite and fresh finish tie everything together without overwhelming the other vegetables.
- Toasted sesame oil: The heart of this dressing—use good quality oil because you taste it directly, and toasted varieties have more depth than raw.
- Rice vinegar: Gentler and slightly sweet compared to other vinegars, it lets the sesame shine without harsh acidity.
- Soy sauce or tamari: Adds umami depth that makes every bite feel intentional and complete.
- Maple syrup or honey: A whisper of sweetness that rounds out the salty-savory elements and helps the dressing cling to the vegetables.
- Fresh ginger, grated: Brings warmth and an almost spicy freshness that wakes up your palate with each bite.
- Garlic, minced: One clove is all you need here; too much and it becomes aggressive instead of supportive.
- Toasted sesame seeds: The signature finish that makes this feel special and adds nutty richness with every spoonful.
- Pumpkin seeds and sunflower seeds, lightly toasted: These add varied textures and keep the slaw interesting bite after bite, plus extra nutrition without effort.
Instructions
- Prep your vegetables with intention:
- Shred the cabbage cores as fine as you can manage, letting them fall in a heap into your bowl. The thinner they are, the more tender they become and the better they absorb the dressing.
- Build the dressing in a small bowl:
- Whisk sesame oil with rice vinegar first so they emulsify slightly, then add the soy sauce, maple syrup, ginger, and garlic. Taste it before it touches the vegetables—it should smell warm and nutty with a hint of sharpness.
- Combine everything with a gentle hand:
- Pour the dressing over your vegetables and toss thoroughly until every shred is coated and glistening. This is when the kitchen starts smelling like your favorite restaurant.
- Toast and scatter your seeds:
- Sprinkle the sesame seeds, pumpkin seeds, and sunflower seeds over the slaw and toss gently so they distribute evenly. You can reserve some for garnish if you like the way they look scattered across the top.
- Let the flavors get acquainted:
- Let the salad rest for 10 minutes so the vegetables soften just slightly and absorb all that sesame-ginger goodness. Serve it chilled or at room temperature, depending on what feels right.
Save I've served this slaw at a potluck where someone asked for the recipe three times, then again at a casual dinner when a guest mentioned they'd been craving something green and alive. There's something about a dish that makes people feel nourished rather than just fed that stays with you, and this one does that every single time.
Why Cabbage Cores Are Worth the Effort
Most people don't realize that cabbage cores are actually more tender and fiber-rich than the outer leaves, and they have a subtle sweetness that gets even better when you shred them fine. They're also less watery than regular cabbage, so your dressing doesn't get diluted and every bite stays flavorful. Once you start saving them, you'll wonder why anyone ever throws them away.
Making This Slaw Your Own
This recipe is really a foundation for whatever sounds good on any given day. The sesame dressing is sturdy enough to hold up to additions and creative enough to welcome them. I've made it with thinly sliced red chili for heat, with fresh cilantro or mint scattered on top, even with a splash of chili oil for people who like their salads with a little edge.
Timing and Storage Tips
This slaw tastes best served within a few hours of making it, while the vegetables still have their full crunch. If you're making it ahead, keep the dressing separate and add it just before serving, or reserve some seeds to scatter on top at the last moment so they stay crispy.
- Prep all your vegetables the night before and store them separately in airtight containers, then dress and assemble just before eating.
- Toast your seeds fresh on the morning you plan to serve this if you have time, and store any leftovers in an airtight container for up to three days.
- If you're serving this at a gathering, keep the dressed slaw in the fridge until the last possible moment and add the seeds right before bringing it to the table.
Save This slaw has become one of those dishes I make when I want to feel good without any fuss, proof that the best meals often come from using what you have with respect and intention. It reminds me every time that cooking is just paying attention to the small things.
Recipe Guide
- → What type of cabbage cores work best?
Use fresh, firm cabbage cores from a medium cabbage for optimal crunch and fiber content.
- → Can I substitute the soy sauce?
Yes, coconut aminos can be used as a gluten-free, soy-free alternative for a similar depth of flavor.
- → How do the toasted seeds contribute?
Toasted sesame, pumpkin, and sunflower seeds add rich nuttiness and a satisfying crunch to the slaw.
- → Is it better served chilled or at room temperature?
Both options work well; chilling enhances refreshing qualities while room temperature brings out more pronounced dressing flavors.
- → Can I add spice to this dish?
Adding sliced red chili or a dash of chili oil introduces a pleasant heat that complements the nutty dressing.