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Community Recipe
from [psfreeman]
Red Cabbage Salad with Fennel, Orange and Pepitas

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

  • Yield: 8 servings
  • Prep time:30 Minutes
  • Cook time:7 Minutes

Ingredients

  • 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)

Preparation

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.

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Red Cabbage Salad with Fennel, Orange and Pepitas recipe

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