Crunchy Winter Slaw with Asian Pear and Manchego
A refreshing winter slaw combining crisp Asian pear, cabbage, fennel, and celery root with toasted pumpkin seeds and shaved Manchego cheese, dressed in a tangy maple-mustard vinaigrette.
Ingredients
- •⅓ cup raw pumpkin seeds (pepitas)
- •¼ cup olive oil
- •to taste Kosher salt and pepper
- •3 tablespoons fresh lemon juice
- •1 tablespoon Dijon mustard
- •2 teaspoons pure maple syrup
- •4 cups green cabbage and/or fennel
- •1½ cups Asian pear
- •1½ cups celery root
- •1½ cups daikon
- •3 ounces Manchego cheese
Cooking Instructions
- 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.
10 min
- 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.
5 min
- 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.
10 min
