Cabbage-Core Slaw Salad

# Ingredient List:

→ Vegetables

01 - 2 cups finely shredded cabbage cores (from about 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 grated fresh ginger

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

# Directions:

01 - In a large bowl, mix shredded cabbage cores, cabbage leaves, carrot, and green onions until evenly distributed.

02 - Whisk together toasted sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic in a small bowl until well blended.

03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are evenly coated.

04 - Sprinkle toasted sesame seeds, pumpkin seeds, and sunflower seeds over the slaw. Toss gently to incorporate or reserve some for garnish.

05 - Allow the salad to rest for 10 minutes to meld flavors, then serve chilled or at room temperature.

# Expert Advice:

01 -

The cabbage cores give you double the fiber of regular leaves, which means you're actually doing something good while snacking.
That nutty sesame oil dressing is so simple it takes maybe three minutes, but tastes like you spent way longer thinking about it.
It's naturally vegan and gluten-free without any weird substitutions or compromises.

02 -

If you don't toast your own seeds, buy them pre-toasted, because raw seeds will taste flat and cost you everything you worked for.
The dressing needs those 10 minutes of sitting time or it tastes sharp and disconnected, but once it rests it becomes something whole.

03 -