Spinach, Radish Slaw With Crispy Chiles And Pepitas Recipe

Name: Spinach, Radish Slaw With Crispy Chiles And Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Sherry wine vinegar; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 6 tablespoons extra-virgin olive oil; 6 dried Anaheim or dried New Mexico chiles,* stemmed; Canola oil; 2/3 cup shelled raw pepitas (pumpkin seeds); 4 9-ounce bags spinach leaves (not baby spinach); 2 10-ounce bunches large red radishes, trimmed; 4 ounces Cotija cheese or feta cheese, crumbled

Servings: persons

2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled

1
Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:
2
Cover and refrigerate. Bring to room temperature before using.
3
Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD:
4
Store airtight at room temperature.
5
Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
6
Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD:
7
Cover; chill.
8
Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

340

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 10 ingredients. The key ingredients include: 2 tablespoons Sherry wine vinegar, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 6 tablespoons extra-virgin olive oil, and more.

Yes, Spinach, Radish Slaw With Crispy Chiles 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.

Spinach, Radish Slaw With Crispy Chiles And Pepitas

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