Red Cabbage Salad With Fennel, Oranges And Pepitas Recipe

Name: Red Cabbage Salad With Fennel, Oranges And Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rate & Review this recipe; Add To Favorites; Red Cabbage Salad with Fennel Orange and Pepitas; Paul Costello; Red Cabbage Salad with Fennel, Orange and Pepitas; Contributed by Sera Pelle; TOTAL TIME: 30 MIN; SERVINGS: 8; FAST; VEGETARIAN; 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 deli…; Slideshow: Salad Recipes 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; Sea salt; Freshly ground pepper; 4 oranges; 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)

Servings: persons

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Red Cabbage Salad with Fennel Orange and Pepitas
Paul Costello
Red Cabbage Salad with Fennel, Orange and Pepitas
Contributed by Sera Pelle
TOTAL TIME: 30 MIN
SERVINGS: 8
FAST
VEGETARIAN
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.
Slideshow: Salad Recipes 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
Sea salt
Freshly ground pepper
4 oranges
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)

1
Preheat the oven to 350u00b0. 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 1/4 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.
5
Make Ahead
6
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.

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 24 ingredients. The key ingredients include: Rate & Review this recipe, Add To Favorites, Red Cabbage Salad with Fennel Orange and Pepitas, Paul Costello, and more.

Yes, Red Cabbage Salad With Fennel, Oranges 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, Oranges And Pepitas

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