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Red Cabbage Salad with Fennel, Orange and Pepitas

September 7, 2012
by Shannon Hepburn

Red Cabbage Salad with Fennel, Orange and Pepitas
  • 2 cups raw pumpkin seeds
  • 2 tablespoons tamari
  • ¼ cup sunflower oil or extra virgin olive oil
  • 1 tablespoon finely grated lemon zest
  • ¼ cup fresh lemon juice (or your favorite vinegar)
  • salt
  • freshly ground pepper
  • 4 oranges
  • 2 small fennel bulbs - halved, cored and thinly sliced, fronds reserved
  • one 1- ½ pound head of red cabbage, cored and thinly sliced or grated
  • 1 small bunch cilantro, leaves picked and stems discarded (about ¼ cup packed)
  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 ¼ 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 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. Serves 8