Cabbage Core Slaw Salad

I stood in my kitchen staring at the cabbage cores I'd just set aside, about to toss them in the compost. Something stopped me. These crunchy, fibrous centers looked too promising to waste. That afternoon became an experiment in zero waste cooking that turned into one of my favorite discoveries.

My roommate walked in mid prep, eyeing the pile of shredded cores skeptically. By dinner time, she was hovering over the bowl, picking out the toasted seeds and asking when I would make it again. That was the moment I knew this recipe was a keeper, not just a kitchen experiment.

Ingredients

• 2 cups cabbage cores, finely shredded: This is the star of the show, packed with fiber and crunch that you have been throwing away for years
• 1 cup green cabbage leaves, finely shredded: Adds fresh color and lighter texture to balance the dense cores
• 1 large carrot, peeled and julienned: Brings natural sweetness and vibrant orange to the mix
• 3 green onions, thinly sliced: Mild onion flavor that ties everything together without overpowering
• 3 tbsp toasted sesame oil: The foundation of the dressing, giving that rich, nutty backbone
• 2 tbsp rice vinegar: Cuts through the oil with bright acidity
• 1 tbsp soy sauce or tamari: Deep, savory umami that makes the vegetables sing
• 1 tbsp maple syrup or honey: Just enough to round out the sharp edges and balance the vinegar
• 1 tsp fresh ginger, grated: Warm, zesty kick that wakes up your palate
• 1 clove garlic, minced: Essential aromatic that makes the dressing feel complete
• 3 tbsp toasted sesame seeds: Nutty crunch in every single bite
• 2 tbsp pumpkin seeds, lightly toasted: Adds satisfying heft and protein
• 1 tbsp sunflower seeds, lightly toasted: Subtle buttery flavor and extra texture

Instructions

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Prep your vegetable base:

In a large bowl, combine shredded cabbage cores, cabbage leaves, carrot, and green onions. Take your time shredding the cores thinly, like you would for coleslaw.

Make the dressing:

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, maple syrup, ginger, and garlic until fully emulsified. Taste and adjust if needed.

Bring it together:

Pour the dressing over the vegetables and toss thoroughly until every shred is coated. The massaging action helps tenderize the cores slightly.

Add the crunch:

Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the slaw. Toss gently to distribute, or save some for a pretty topping.

Let it rest:

Let the salad sit for 10 minutes so the flavors can meld. Serve chilled or at room temperature.

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Now this recipe lives in my regular rotation, especially when I buy cabbage for another recipe and find myself with all these beautiful cores. Something about transforming what would have been waste into a dish people request feels incredibly satisfying.

Make It Your Own

I have discovered this slaw is incredibly forgiving. Sometimes I throw in sliced radishes for extra peppery bite or thin ribbons of bell pepper for color. The dressing works with whatever crunchy vegetables you have on hand.

Meal Prep Magic

This salad actually gets better over time. The cabbage cores stay satisfyingly crunchy even after days in the refrigerator. I often make a double batch and eat it throughout the week as a side or topped with chickpeas for a quick lunch.

Serving Suggestions

Beyond eating it straight from the bowl, this slaw plays beautifully with other foods. It adds crunch and brightness to grain bowls, works as a refreshing topping for tacos, or balances out rich dishes like roasted sweet potatoes.

• Try it alongside spicy dishes for cooling contrast
• Pile it onto avocado toast for extra texture
• Use it as a bed for grilled vegetables or tempeh

Melt chocolate or cheese smoothly for dipping fruits, pretzels, and snacks during desserts and parties.

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This recipe changed how I look at vegetables entirely. Now I see potential where I used to see waste, and that shift in perspective feels like its own kind of nourishment.

Recipe Q&A

→ Can I use whole cabbage instead of cores?

Yes, whole cabbage can be used, but the cores provide extra fiber and a unique crunch that enhances texture and taste.

→ What are good seed alternatives for allergies?

Sunflower and pumpkin seeds are common alternatives. For sesame allergies, omit seeds or use toasted nuts like almonds or pecans.

→ How long should the slaw sit before serving?

Allowing the slaw to rest for about 10 minutes helps the flavors meld and dressing to coat the vegetables evenly.

→ Can I add spice to this dish?

Absolutely. Adding sliced red chili or a dash of chili oil can introduce a pleasant heat without overpowering the other flavors.

→ Is it possible to make this more filling?

Adding protein sources like tofu, edamame, or roasted chickpeas can enhance satiety while keeping the dish light and nutritious.

→ What dressing substitutions work well?

Rice vinegar can be replaced with apple cider vinegar, and maple syrup can be swapped for honey or agave to adjust sweetness to taste.