About recipe

In the cold weather months, this crunchy slaw is a welcomed, bright dish. It has a healthy dose of seasonal vegetables like celery root, daikon, and cabbage and gets its subtle sweetness from the Asian pears and maple syrup.

Adapted from Bon Appetit.

Ingredients (serves 4)

• 1/3 cup raw pumpkin seeds (pepitas)
• 1 teaspoon plus 1/4 cup olive oil
• Kosher salt
• Ground pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons pure maple syrup
• 4 cups green cabbage or fennel, thinly sliced
• 1 1/2 cups Asian pear, sliced in matchsticks
• 1 1/2 cups celery root or celery, sliced in matchsticks
• 1 1/2 cups daikon, peeled and sliced in matchsticks
• 3 ounces Manchego cheese, shaved

Preparation

1. Preheat oven to 350 Fahrenheit. Toss pumpkin seeds and 1 teaspoon of oil on a baking sheet; season with salt & pepper. Bake until golden brown & puffed, about 5 minutes. Let cool.
2. Make dressing: Finely chop 2 tablespoons pumpkin seeds. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining 1/4 cup oil in a medium bowl. Season dressing with salt & pepper.
3.  Combine cabbage and/or fennel, Asian pear, celery root, daikon, most of the Manchego cheese, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine. Season with salt & pepper; top with remaining Manchego cheese.