Asian Pear Cole Slaw Recipe

5 from 5 votes

Asian Pear Cole Slaw Recipe

The cole slaw can be partially made in advance; toast the pumpkin seeds, shred the cabbage, radishes and celery up to a day before. The asian pear and manchego do better when sliced the day of serving. The dressing can also be made the previous day.

Prep Time25

Total Time25

Servings:

Calories: 308kcal

Author: Good Dinner Mom

Ingredients

½ cup raw pumpkin seeds, pepitas, roasted and cooled, divided - recipe below
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 Tablespoon Dijon mustard
2 teaspoons pure maple syrup
Salt and pepper, to taste
3 cups thinly sliced green cabbage
1 fennel bulb, sliced thin (may substitute for more green cabbage)
1 ½ cup Asian pear, about 2, sliced and diced into matchsticks, or wide slices if desired
4 radishes, sliced and diced into matchsticks (about ½ cup)
½ cup sliced or diced celery
½ cup Manchego cheese, plus more for topping, shaved

Instructions

Preheat oven to 350F degrees. Drizzle 1 teaspoon EVOO on ½ cup of pumpkin seeds, season with ¼ to ½ teaspoon each of sea salt, black pepper, and turmeric. Add 2 drops sriracha. Mix well, spread pumpkin seeds on a baking sheet and bake for 5 minutes until seeds start to darken and plump up. Remove from oven and let cool.

Note:

Of course you may add whatever seasonings you like to the pumpkin seeds before toasting, but the spices above are a great, healthy combination.
Finally, chop 3 Tablespoons of the pumpkin seeds. Whisk the pumpkin seeds with ¼ cup EVOO, ¼ cup lemon juice, 1 Tablespoon Dijon mustard, 2 teaspoons maple syrup, salt and pepper. Taste and add more salt and pepper to your liking. Set dressing aside.
Combine 3 cups cabbage, 1 sliced fennel bulb, 1 ½ cups Asian pear, 4 sliced radishes, ½ cup celery and ¼ cup Manchego in a large bowl. Add remaining pumpkin seeds and toss to mix.
Drizzle dressing over top and toss again. Taste and add more seasoning or cheese as desired.
Serve in bowls topped with remaining Manchego.

Nutrition