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.
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
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.
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.
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.