Winter Asian Slaw
Recipe type: Salad
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
A refreshing, crisp salad with great texture.
  • ⅓ cup raw pumpkin seeds (pepitas)
  • 1 tsp plus 1 cup olive oil
  • Kosher salt, fresh ground pepper
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 tsp pure maple syrup
  • 4 cups very thinly sliced green cabbage and/or fennel (we used purple cabbage too)
  • 1½ cups matchsticks Asian pear
  • 1½ cups matchsticks peeled celery root or celery
  • 1½ cups matchsticks peeled daikon
  • 3 ounces Manchego cheese (we substituted Parmesan)
  1. Preheat oven to 350 F
  2. Toss pumpkin seeds and 1 tsp oil on a rimmed baking sheet, season with salt and pepper.
  3. Bake until golden brown and puffed, about 5-8 minutes, let cool
  4. Finely chop 2 tbsp pumpkin seeds
  5. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ cup oil in a medium bowl, season dressing with salt and pepper.
  6. Combine cabbage and fennel, Asian pear, celery root, daikon, most of the cheese, and remaining pumpkin seeds in a large bowl.
  7. Drizzle dressing over top and toss to combine, season with salt and pepper, to with remaining cheese.
Recipe by The Adventures of Bob & Shan at