Red Cabbage Salad with Fennel, Orange and Pepitas
"Natural Curiosity at Home" by Lila Byock. Dishes from chef Sera Pelle of L.A.'s Natural Curiosities. Rainbow-colored salad with umeboshi vinegar, a salty vinegar leftover from pickling Japanese plums. Fresh lemon juice is easier to find and equally delicious. The pepitas, dressing and orange sections can be prepared one day in advance; refrigerate the dressing and orange sections separately. Store the pepitas in an airtight container at room temp. Recipe published in Food & Wine: March 2012
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- 2 cup(s) raw pumpkin seeds (pepitas)
- 2 tablespoon(s) tamari
- 1/4 cup(s) extra-virgin olive oil
- 1 tablespoon(s) finely grated lemon zest
- 1/4 cup(s) fresh lemon juice
- Sea salt and freshly ground black pepper
- 4 oranges
- One 1 1/2-pound head(s) of red cabbage--halved, cored and very thinly sliced
- 2 small fennel bulbs--halved, cored and thinly sliced, fronds reserved
- 1/4 cup(s) shelled hemp seeds
- 1 small bunch(es) cilantro, leaves picked and stems discarded (about 1/4 cup packed)
- 1. Preheat the oven to 350°. Spread the pumpkin seeds on a large rimmed baking sheet and bake for about 7 minutes, until golden brown. Drizzle with the tamari and toss well. Bake the pumpkin seeds for about 3 minutes longer, tossing once or twice, until they are crisp. Let cool.
- 2. In a small bowl, whisk the ¼ cup of olive oil with the lemon zest and lemon juice and season with salt and pepper.
- 3. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
- 4. In a large bowl, toss the cabbage, sliced fennel, hemp seeds and cilantro with two-thirds of the roasted pumpkin seeds. Add the dressing and toss well. Transfer the salad to a platter and arrange the orange sections and fennel fronds on top. Sprinkle with the remaining roasted pumpkin seeds and serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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