Citrus Cabbage Slaw with Toasted Pumpkin Seeds
A vibrant, crunchy salad that combines red cabbage, fennel, and orange segments with a bright lemon dressing and toasted seeds.
- Prep20 min
- Cook10 min
- Total30 min
- DifficultyEasy
- Servings8
This salad is a celebration of textures and flavors: the peppery bite of red cabbage, the subtle anise of fennel, and the sweet juiciness of oranges come together in a refreshing, healthy dish. The toasted pumpkin seeds add a nutty crunch, while the lemon dressing ties everything together with a bright, tangy note.
Perfect as a side dish for a festive meal or a light lunch, this salad is as beautiful as it is delicious. The vibrant colors and crisp textures make it a standout on any table, and it can be prepared in just 30 minutes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Spread the pumpkin seeds on a large rimmed baking sheet and bake for about 7 minutes, until golden brown.
- Drizzle the seeds with the tamari and toss well. Bake for about 3 minutes longer, tossing once or twice, until they are crisp. Let cool.
- In a small bowl, whisk the olive oil with the lemon zest and lemon juice. 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.
💡 Tips
- For a nuttier flavor, toast the pumpkin seeds in a dry skillet over medium heat instead of baking.
- If you can't find tamari, use low-sodium soy sauce.
- The salad can be assembled ahead of time, but add the dressing just before serving to keep it crisp.
Inspired by a recipe from Food & Wine