Red Cabbage Salad with Fennel, Orange and Pepitas |
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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 8 |
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Ingredients:
2 cup(s) raw pumpkin seeds (pepitas) |
2 tablespoon(s) tamari |
1/4 cup(s) extra-virgin olive oil |
1 tablespoon(s) finely grated lemon zest |
1/4 cup(s) fresh lemon juice |
sea salt and freshly ground black pepper |
4 oranges |
one 1 1/2-pound head(s) of red cabbage--halved, cored and very thinly sliced |
2 small fennel bulbs--halved, cored and thinly sliced, fronds reserved |
1/4 cup(s) shelled hemp seeds |
1 small bunch(es) cilantro, leaves picked and stems discarded (about 1/4 cup packed) |
Directions:
1. 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.
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.
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