20% off your first three orders when you join today! Learn more.

Red Cabbage Salad with Fennel, Orange and Pepitas

September 7, 2012
by Shannon Hepburn

Red Cabbage Salad with Fennel, Orange and Pepitas
Print
Author:
Ingredients
  • 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)
Instructions
  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