Red Cabbage Salad with Fennel, Orange and Pepitas

By DreiFromBK

Ingredients

• 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)

Details

Servings 8
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 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.

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.

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.

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.