Crunchy Winter Slaw with Asian Pear

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


  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.
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