Slaws aren’t just for summer picnics anymore. A crisp winter slaw is the perfect compliment for hearty stews, soups and braises. This one from the latest edition of Bon Appetit combines green cabbage or fennel, daikon radish, celery root with juicy sweet Asian pear. Not fond of celery root? Use celery instead. No Asian pears in your market, use a tart apple. A dressing of lemon juice, maple syrup, Dijon mustard and olive oil brings the flavors together. Topped with some toasted pumpkin seeds and some shreds of Manchego cheese, this slaw is crunchy, fresh and light. and one I’m sure to be making again throughout the season.
Crunchy Winter Slaw
Serves 4
Ingredients
- 1/3 c raw pumpkin seeds
- 1 t plus ¼c olive oil
- Kosher salt and freshly ground pepper
- 3 T fresh lemon juice
- 1 T Dijon mustard
- 2 t pure maple syrup
- 4 c very thinly sliced green cabbage and/or fennel
- 1½ c matchsticks Asian pear
- 1½c peeled celery root or celery
- 1½c matchsticks peeled daikon radish
- 3 oz Manchego cheese, divided
Directions
- Preheat oven to 350°F. Add 1 t olive oil to a bowl then add the seeds and toss to coat them thoroughly. Season the seeds with salt and pepper and spread evenly on a baking sheet. Bake until golden brown and puffed, rotating the baking sheet and tossing the pan halfway though baking time, about 5 minutes.
- Let them cool and finely chop 2 t pumpkin seeds.
- Whisk together chopped seeds, lemon juice, mustard, maple syrup and remaining oil in a small bowl, season with salt and pepper.
- Combine the cabbage, fennel, Asian pear, celery root, daikon, most of the Manchego and remaining toasted pumpkin seeds in a large bowl. Drizzle dressing on top and toss to combine.
- Season with salt and pepper and top with remaining Manchego.
