The Adventures of Bob & Shan

an unfolding story of food & adventure.

  • Home
  • About Us
  • Recipes
  • Adventures

Asian Winter Slaw

February 3, 2017 by BobandShan

Asian Winter Slaw - Crispy, crunchy, and refreshing!

It’s been -30 C for a few weeks now this past month, and when I was planning our first dinner party of the year, I kept leaning towards savory, indulgent options. But on the other hand, I was mindful of the need for vegetables in my life. This slaw drew a perfect balance between the other dishes on a menu this past Sunday. It needed to be light, refreshing, and balanced. I think it achieved all these things! Bob and I both enjoyed tasting the dressing as we went along, noticing how the maple syrup hid under layers of Dijon flavor. I wondered how it would come together, but the result was a textured, nutty, dressing over a juicy, multilayered slaw – just right!

Asian Winter Slaw - Crispy, crunchy, and refreshing!

We chose some purple cabbage, thanks to Bob’s keen food photographer eye, and used green cabbage as well, mixed with fennel. The recipe said and/or, but we thought all of the above would be best! It turned out great, and yielded eight servings as a side. More than enough for leftovers the following day.

Enjoy!

Shan

Asian Winter Slaw - Crispy, crunchy, and refreshing!

Save Print
Winter Asian Slaw
Author: Bob and Shan
Recipe type: Salad
Cuisine: Asian
Prep time:  15 mins
Cook time:  5 mins
Total time:  20 mins
Serves: 8 servings
 
A refreshing, crisp salad with great texture.
Ingredients
  • 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)
Instructions
  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.
3.4.3177

Asian Winter Slaw - Crispy, crunchy, and refreshing!

Related

Filed Under: Dinner, Lunch, Recipe, Salad, Salad, Salad Tagged With: cabbage slaw, fennel, fennel salad, lunch salad, salad for dinner, slaw, what to do with cabbage, winter salad

« Farro with Spinach & Roasted Mushrooms
January Dinner Party »

We're Bob & Shan, and these are our adventures! We love embracing new experiences, whether it's food, travelling, or just finding adventure in our own city. This is our story of it all!
About Bob & Shan →

Recent Posts

  • January Dinner Party
  • Asian Winter Slaw
  • Farro with Spinach & Roasted Mushrooms
  • Roast Chicken Thigh with Tomato & Olive Tapenade
  • Cardamom & Saffron Poached Pears
  • Chimichurri, Artichoke, and Prosciutto Tuna Melt
  • Grapefruit Curd & Olive Oil Tart
  • Roasted Tomato & Zucchini Waffles
  • Roasted Tomatoes
  • Mushroom Pithivier

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress