Photo by Alex Lau
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
Recipe information
Total Time
25 minutes
Yield
Serves 4
Ingredients
1/3 cup raw pumpkin seeds (pepitas)
1 teaspoon plus 1/4 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
1 1/2 cups matchsticks Asian pear (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided
Preparation
Step 1
Preheat oven to 350°F. 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 1/4 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
Recipe notes
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