Alex Lau
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
⅓
cup raw pumpkin seeds (pepitas)
1
teaspoon plus ¼ cup olive oil
Kosher salt, freshly ground pepper
3
tablespoons fresh lemon juice
1
tablespoon Dijon mustard
2
teaspoons pure maple syrup
4
cups very thinly sliced green cabbage and/or fennel
1½
cups matchsticks Asian pear (from about ½ large)
1½
cups matchsticks peeled celery root (from about ¼ small) or celery
1½
cups matchsticks peeled daikon (from about ½ medium)
3
ounces Manchego cheese, shaved, divided
Preparation
Step 1
Preheat oven to 350°. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
Step 2
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ cup oil in a medium bowl; season dressing with salt and pepper.
Step 3
Combine cabbage and/or fennel, Asian pear, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Nutrition Per Serving
Calories (kcal) 390 Fat (g) 30 Saturated Fat (g) 9 Cholesterol (mg) 15 Carbohydrates (g) 20 Dietary Fiber (g) 6 Total Sugars (g) 8 Protein (g) 12 Sodium (mg) 320