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 packed)
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.
The roasted pumpkin seeds, dressing and orange sections can be prepared one day in advance; refrigerate the dressing and orange sections separately. Store the roasted pumpkin seeds in an airtight container at room temperature.
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