Celery root and fennel slaw with green apple and manchego

  • Time 5 minutes
  • Yield Serves 4


    1/3 cup raw pumpkin seeds (pepitas)
    1/2 cup olive oil
    Kosher salt, freshly ground pepper
    3 tablespoons fresh lemon juice
    1/4 cup rice wine vinegar
    1 tablespoon Dijon mustard
    2 teaspoons pure maple syrup
    4 cups very thinly sliced fennel
    1 1/2 cups matchsticks Granny Smith apple (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


    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. 

    Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.

    Combine fennel, Asian pear, celery root, Granny Smith apple, 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.
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