Save There's something almost meditative about how my kitchen smells when sesame oil hits a warm pan, and it was that exact aroma that drew me to stop wasting the pale, tender core of cabbage. I'd always sliced off the heart and tossed it aside without thinking, until one quiet afternoon I realized how much more tender and fiber-rich those inner layers truly are. A friend mentioned she saves hers for exactly this reason, and suddenly I was shredding cores instead of leaves, toasting seeds in a skillet, and whisking together a dressing that would make the whole thing sing. This slaw became my answer to wanting something substantial but light, something that could sit in the fridge and taste even better the next day.
I made this for a potluck where someone had just gone vegan, and watching her load her plate twice made me realize how often we assume plant-based food has to be complicated or boring. The sesame oil dressing caught the light in the bowl, and everyone wanted to know what made it taste so balanced, so savory-sweet all at once. That's when I stopped apologizing for simple recipes and started celebrating them.
Ingredients
- Cabbage cores: These pale, tender inner layers are sweeter and more delicate than the outer leaves, holding way more fiber than you'd expect. Shred them fine so they soften slightly under the dressing.
- Green cabbage leaves: A handful of the outer leaves adds color and bulk without overwhelming the plate.
- Carrot, julienned: The natural sweetness balances the toasted, umami-rich dressing beautifully.
- Green onions: Sliced thin, they add a sharp brightness that cuts through the richness of sesame oil.
- Toasted sesame oil: This is non-negotiable, the backbone of the whole dish. The toasting matters, it has to be the deep amber kind, not the clear version.
- Rice vinegar: Gentler and slightly sweet compared to white vinegar, it lets the other flavors shine without harshness.
- Soy sauce or tamari: Use tamari if you need gluten-free, and don't skip it. It adds umami depth that makes everyone pause mid-bite.
- Maple syrup or honey: Just enough to round out the sharp edges and make the dressing taste complete.
- Fresh ginger and garlic: Minced small so they dissolve into the dressing rather than announcing themselves in chunks.
- Toasted seeds: Sesame, pumpkin, and sunflower combined give you a variety of textures and a toasty, grounding flavor that feels almost like a warm hug.
Instructions
- Gather and prep your vegetables:
- Pile your shredded cabbage cores and leaves, julienned carrot, and sliced green onions into a large bowl. The prep work is the bulk of the effort here.
- Whisk the dressing until it emulsifies:
- In a separate small bowl, combine sesame oil, rice vinegar, soy sauce, maple syrup, ginger, and garlic. Whisk until the oil and vinegar stop fighting each other and become one unified, glossy mixture that coats the back of a spoon.
- Dress the slaw thoroughly:
- Pour that dressing over your vegetables and toss with real intention, making sure every shred gets coated. The vegetables will begin to soften and meld as the salt and acid do their work.
- Add the seeds and let it rest:
- Sprinkle your toasted seeds on top and toss again gently, or hold back some for a prettier garnish. Let everything sit for 10 minutes so the flavors find each other.
- Serve chilled or at room temperature:
- Taste for balance, add more vinegar if it needs brightness or more sesame oil if it feels dry. Serve however feels right in the moment.
Save My partner came home to the smell of toasting sesame seeds and the sight of this rainbow slaw taking up half the counter, and asked if we could eat it every week. We don't, but it's become our reliable choice when we want to feel nourished without the weight of something cooked.
Why Cabbage Cores Matter More Than You Think
Most of us were taught to use cabbage leaves and discard the core, but that pale, tender heart is actually where the vegetable saves most of its sweetness and fiber for you. It shreds into impossibly fine ribbons if you use a sharp knife or a mandoline, and it softens under acidic dressing in a way that outer leaves simply won't. Once you start saving cores, you'll feel like you've unlocked a secret that's been sitting in your produce drawer the whole time.
Building a Dressing That Works With Everything
This dressing is my go-to template now, so versatile that I've made it with lime juice instead of rice vinegar, with maple syrup swapped for a touch of white miso, with chili oil whisked in for heat. The key is understanding that sesame oil is the anchor, vinegar is the brightness, and a touch of sweetness is what makes the whole thing feel balanced and intentional. Once you understand that ratio, you can play with it.
Make It Your Own
This recipe is begging to be personalized, and that's where the real joy lives. Add whatever fresh herbs you have growing or leftover in the fridge, throw in thinly sliced red chili for heat, top it with crispy chickpeas for protein, or drizzle in a bit of chili oil just before serving. The backbone is strong enough to support your own ideas, so trust your instincts.
- Fresh cilantro or mint transforms this into something brighter, while crispy shallots add a deeper savory note that catches everyone's attention.
- If you have a mandoline, use it for the carrots and cabbage to get those gossamer-thin ribbons that catch the light.
- Make a double batch and eat it for three days, the flavors only deepen as everything gets more intimate in the bowl.
Save This slaw has become my answer to so many moments, the thing I reach for when I want to feel good about what's on my plate. It asks so little of you and gives back something that tastes like you actually tried.
Recipe FAQ
- → What part of cabbage is used in this slaw?
The slaw features finely shredded cabbage cores along with green cabbage leaves for added texture and color.
- → How is the dressing prepared for this salad?
The dressing combines toasted sesame oil, rice vinegar, soy sauce or tamari, maple syrup, fresh grated ginger, and minced garlic whisked until emulsified.
- → Can this slaw be made gluten-free?
Yes, by using tamari instead of regular soy sauce, the slaw becomes gluten-free while maintaining its rich flavor.
- → What toasted seeds are included in the topping?
The salad is topped with toasted sesame seeds, pumpkin seeds (pepitas), and sunflower seeds, adding crunch and nuttiness.
- → How long should the slaw rest before serving?
Allow the slaw to sit for about 10 minutes after tossing to let the flavors meld while keeping it crisp.
- → Are there options to adjust the heat in this salad?
Yes, adding sliced red chili or a dash of chili oil can provide extra heat according to your preference.