Winter Asian Slaw
Author: Bob and Shan
Recipe type: Salad
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 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)
- Preheat oven to 350 F
- Toss pumpkin seeds and 1 tsp oil on a rimmed baking sheet, season with salt and pepper.
- Bake until golden brown and puffed, about 5-8 minutes, let cool
- Finely chop 2 tbsp pumpkin seeds
- Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ cup oil in a medium bowl, season dressing with salt and pepper.
- Combine cabbage and fennel, Asian pear, celery root, daikon, most of the cheese, and remaining pumpkin seeds in a large bowl.
- 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 https://theadventuresofbobandshan.com/asian-winter-slaw/
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