# What You’ll Need:
→ Vegetables
01 - 2 cups finely shredded cabbage cores (approximately from 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 (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 & white)
12 - 2 tablespoons lightly toasted pumpkin seeds (pepitas)
13 - 1 tablespoon lightly toasted sunflower seeds
# Method:
01 - In a large bowl, mix shredded cabbage cores, green cabbage leaves, julienned carrot, and sliced green onions.
02 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until emulsified.
03 - Pour dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the slaw. Toss gently to incorporate or reserve some seeds for garnish.
05 - Allow the salad to rest for 10 minutes to meld flavors, then serve chilled or at room temperature.
