Sera Pelle loves making this rainbow-colored salad with umeboshi vinegar, the salty vinegar leftover from pickling Japanese plums. The fresh lemon juice used here is easier to find and equally delicious.
See F&W’s Top 10 Salad Recipes
2 cups raw pumpkin seeds (pepitas)
2 tablespoons tamari
1/4 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
Freshly ground pepper
One 1 1/2-pound head of red cabbage—halved, cored and very thinly sliced
2 small fennel bulbs—halved, cored and thinly sliced, fronds reserved
1/4 cup shelled hemp seeds
1 small bunch cilantro, leaves picked and stems discarded (about 1/4 cup
How to Make It
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.
In a small bowl, whisk the 1/4 cup of olive oil with the lemon zest and lemon juice and season with salt and pepper.
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.
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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