Save I stood at the counter with a whole cabbage, staring at the thick white center I usually toss into compost. Something made me pause. Instead of pitching it, I grabbed my knife and started shaving the core into thin ribbons, curious what would happen if I treated it like the prized ingredient instead of waste. That accidental experiment became one of my favorite kitchen discoveries, turning what I once discarded into the star of a salad that actually feels like a celebration of crunch.
Last summer I brought this to a potluck when I completely forgot to plan a dish. I shredded cabbage cores in about ten minutes, whisked the dressing until my arm hurt, and tossed in whatever seeds I had in the pantry. My friends kept asking what the secret ingredient was, and when I told them it was the part they usually throw away, three people actually pulled out their phones to take notes. Now it shows up at every gathering, and someone always asks, Did you bring that core slaw? before they even say hello.
Ingredients
- 2 cups cabbage cores, finely shredded: The unsung hero of the cabbage, packed with fiber and this satisfying snappy texture that holds up beautifully under dressing
- 1 cup green cabbage leaves, finely shredded: Adds nice color variation and a slightly softer texture to balance the cores
- 1 large carrot, peeled and julienned: Brings natural sweetness and the prettiest orange contrast against all that cream and white
- 3 green onions, thinly sliced: Mild onion flavor and those little green confetti bits make everything feel fresher
- 3 tbsp toasted sesame oil: The foundation of the whole flavor profile, deeply nutty and absolutely essential here
- 2 tbsp rice vinegar: Cuts through the rich sesame oil with just enough brightness and gentle acidity
- 1 tbsp soy sauce or tamari: Adds that salty umami depth that makes Asian-inspired dressings sing
- 1 tbsp maple syrup or honey: Just a touch to balance the acid and salt, creating that perfectly rounded flavor
- 1 tsp fresh ginger, grated: Fresh ginger brings this gentle warmth and zing that dried ginger can never replicate
- 1 clove garlic, minced: One clove is plenty here, you want it to be a background note, not a punch in the face
- 3 tbsp toasted sesame seeds: These double down on the sesame flavor and add this gorgeous nutty crunch
- 2 tbsp pumpkin seeds, lightly toasted: Pepitas bring this earthy richness and a satisfying chewy crunch
- 1 tbsp sunflower seeds, lightly toasted: Smaller seeds that tuck into all the little crevices for texture in every bite
Instructions
- Prep your base:
- Shred those cabbage cores as thinly as your knife skills allow, toss in the shredded leaves, julienned carrot, and sliced green onions into your largest bowl
- Make the magic dressing:
- Whisk together sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until it comes together into a silky emulsified dressing
- Bring them together:
- Pour the dressing over the vegetables and use tongs or clean hands to toss until every single shred is coated and glossy
- Add the crunch:
- Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the top and toss gently again, or save a handful for the prettiest garnish
- Let it rest:
- Give the salad about ten minutes to hang out so the dressing can work its way into the cabbage, then serve it however you like it
Save My sister used to claim she hated coleslaw until I made this for her, completely by accident. She took this suspicious little bite, looked up with wide eyes, and asked what I did differently. When I told her it was basically the cabbage parts nobody wants with some seeds and dressing, she laughed and took three more servings. Now she asks for it every time she visits, and I love that something born from frugal curiosity became a request-worthy dish.
Make It Your Own
This salad is incredibly forgiving and welcomes whatever you have on hand. Sometimes I add sliced radishes for extra peppery crunch, or throw in some thinly sliced bell peppers for color. The dressing works with whatever vegetables you shred into it, making it perfect for clearing out the crisper drawer.
Meal Prep Magic
I love making a big batch of this on Sunday and keeping it in the fridge for quick lunches all week. The cabbage actually gets better as it marinates, softening slightly while maintaining this lovely crunch. Just hold off on adding all the seeds if you plan to store it, and sprinkle fresh seeds on each serving so they stay crisp.
Serving Ideas
This slaw plays beautifully with so many dishes. I serve it alongside grilled fish for a light dinner, pile it into tacos for extra crunch, or eat a big bowl topped with edamame for a protein-packed lunch. The sesame flavor makes it feel substantial enough to be the main event.
- Try it with grilled salmon or teriyaki chicken for this perfect pairing
- Stuff it into rice paper rolls with avocado and tofu for fresh spring rolls
- Top with roasted chickpeas for a hearty main-dish salad
Save Every time I make this now, I think about that moment of curiosity at the cutting board, standing there with something I was about to throw away and deciding to pay attention instead. The best recipes often come from exactly that kind of pause.