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Epicurious
Bon Appétit

Crunchy Winter Slaw with Asian Pear and Manchego

By Claire Saffitz

5.0

(3)

Image may contain Plant Food Produce Sprout Vegetable and Bean Sprout
Photo by Alex Lau

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Serves 4

Ingredients

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

Preparation

  1. Step 1

    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 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.

    Step 2

    Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining 1/4 cup oil in a medium bowl; season dressing with salt and pepper.

    Step 3

    Combine cabbage and/or fennel, Asian pear, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

Nutrition Per Serving

Calories (kcal) 390 Fat (g) 30 Saturated Fat (g) 9 Cholesterol (mg) 15 Carbohydrates (g) 20 Dietary Fiber (g) 6 Total Sugars (g) 8 Protein (g) 12 Sodium (mg) 320
TagsSaladPumpkin SeedSeedGreen CabbageCabbageLeafy GreensVegetableAsian PearFruitCelery RootRoot VegetableDaikonManchegoCheeseDairySideDinnerGluten FreeNut FreeVegetarianQuickEasyWinterBon Appétit

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