Red Cabbage Salad with Fennel, Orange and Pepitas Recipe

Name: Red Cabbage Salad with Fennel, Orange and Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Sea salt; Freshly ground pepper; 4 oranges; One 1 1/2-pound head of red cabbagehalved, cored and very thinly sliced; 2 small fennel bulbshalved, 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)

Servings: persons

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
Sea salt
Freshly ground pepper
4 oranges
One 1 1/2-pound head of red cabbagehalved, cored and very thinly sliced
2 small fennel bulbshalved, 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)

1
Preheat the oven to 350.
2
Spread the pumpkin seeds on a large rimmed baking sheet and bake for about 7 minutes, until golden brown.
3
Drizzle with the tamari and toss well.
4
Bake the pumpkin seeds for about 3 minutes longer, tossing once or twice, until they are crisp.
5
Let cool.
6
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.
7
Using a sharp knife, peel the oranges, removing all of the bitter white pith.
8
Working over a bowl, cut in between the membranes to release the sections.
9
In a large bowl, toss the cabbage, sliced fennel, hemp seeds and cilantro with two-thirds of the roasted pumpkin seeds.
10
Add the dressing and toss well.
11
Transfer the salad to a platter and arrange the orange sections and fennel fronds on top.
12
Sprinkle with the remaining roasted pumpkin seeds and serve.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups raw pumpkin seeds (pepitas), 2 tablespoons tamari, 1/4 cup extra-virgin olive oil, 1 tablespoon finely grated lemon zest, and more.

Yes, Red Cabbage Salad with Fennel, Orange and Pepitas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Cabbage Salad with Fennel, Orange and Pepitas

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