Pin it I discovered this slaw by accident on a Tuesday when my farmers market haul included the most beautiful cabbage I'd ever seen. Rather than toss the dense, fibrous core into the compost, I decided to shred it and see what happened. That first bite, dressed simply with sesame oil and rice vinegar, changed how I think about vegetable scraps. Now it's become my go-to side dish when I want something that feels both nourishing and exciting without any real cooking involved.
I made this for my partner one evening when they came home stressed about work, and watching their face light up over something so simple reminded me why I love cooking. The combination of textures and that toasty, slightly sweet sesame flavor seemed to shift their whole mood. It's become our quiet ritual now, something I toss together when we both need a moment to slow down and eat something real together.
Ingredients
- Cabbage cores, finely shredded: This is where the magic happens. Most people discard these, but they're packed with fiber and have a naturally sweet, delicate crunch that outshines the leaves.
- Green cabbage leaves, finely shredded: These add color variation and a bit of volume, but the cores are really the star.
- Carrot, julienned: The sweetness balances the earthy sesame, and the bright orange makes the whole bowl feel more vibrant.
- Green onions, thinly sliced: They add a gentle onion sharpness that livens everything up without overpowering the delicate flavors.
- Toasted sesame oil: Don't skip the toasting step if you buy raw oil. The depth it brings is non-negotiable.
- Rice vinegar: This is milder than distilled vinegar and lets the sesame shine without any harsh edges.
- Soy sauce or tamari: A small amount adds umami that ties all the flavors together beautifully.
- Maple syrup or honey: Just enough sweetness to balance the vinegar and sesame without making this taste like dessert.
- Fresh ginger, grated: This is what makes the dressing sing. Don't use powdered here.
- Garlic, minced: One clove is enough to add warmth without overpowering.
- Toasted sesame seeds: The white ones look classic, but I love using a mix of black and white for visual interest.
- Pumpkin seeds and sunflower seeds, lightly toasted: These add different textures and keep the slaw from feeling one-note.
Instructions
- Prepare your vegetables:
- Shred your cabbage cores as finely as you can manage. You'll notice they almost melt into the bowl. Julienne the carrot into matchstick-thin pieces, and slice those green onions at an angle so they look intentional.
- Make the dressing:
- Whisk the sesame oil, rice vinegar, soy sauce, maple syrup, ginger, and garlic together in a small bowl until you see the mixture emulsifying and turning slightly opaque. This should take about 30 seconds of real whisking.
- Dress the vegetables:
- Pour that golden dressing over your vegetables and toss thoroughly with your hands or two forks. You want every piece of cabbage to get a little coating.
- Add the seeds:
- Sprinkle the toasted seeds over the top and toss gently. You can either mix them all in or reserve some for a nicer presentation when you serve.
- Let it rest:
- Give the slaw about 10 minutes to sit. The vegetables will soften just slightly and the flavors will meld together into something greater than the sum of its parts. Serve chilled or at room temperature, whatever feels right to you.
Pin it There was this one afternoon when my neighbor stopped by and I offered them a bowl almost apologetically, assuming raw vegetables with sesame oil might seem too simple. They ate the entire thing standing at my counter and asked for the recipe before they left. That moment made me realize this salad doesn't need anything more than what's already there.
Choosing Your Cabbage Wisely
The best cabbage cores come from tightly wound heads that feel heavy for their size. When you cut into them, you're looking for something dense and pale, almost translucent in places. That's where the sweetness lives. I've learned to inspect them at the market because a loose, sprawling head won't give you the same fibrous payoff.
The Dressing Balance That Makes Everything Work
Getting the dressing right is about understanding that sesame oil is potent. It can easily overpower a salad if you're not careful, which is why we balance it with the sharpness of rice vinegar and just enough sweetness to make your palate happy. I've ruined this more than once by freehanding the measurements, so now I always use the exact ratios and taste as I go. The ginger and garlic are what transform it from ordinary to something you'll crave.
Customizing Without Losing the Soul
This slaw is flexible in ways that matter and rigid in ways that don't. You can add fresh cilantro or mint, a pinch of chili flakes, or even some thinly sliced red onion if you want. I've added sliced radishes, strips of red pepper, and even some thinly shaved apple in different seasons. What you shouldn't mess with is the basic vegetable balance and the dressing ratio, because those are what make it feel cohesive on the plate.
- A light hand with chili oil adds heat without making the dish feel heavy or one-dimensional.
- Fresh herbs like cilantro or mint brighten everything up and add a season-specific feel.
- Keep any additions in thin, fine shreds so they integrate naturally rather than standing out as afterthoughts.
Pin it This slaw has taught me that some of the best things come from refusing to waste good food. It's become proof that simple, honest cooking often wins over anything more complicated.