This is not a typical cabbage slaw. It’s light and fresh and colorful and does not list mayonnaise! It goes great on burgers, dogs, in wraps, as a base for grilled fish or chicken. It’s good all by itself as well.
FOR THE CABBAGE SLAW
- 2 C julienne cut orange, white and purple carrots (or just one color will do if you can’t find multi-color packs)
- 1 onion, sliced thin
- 1/2 C organic Italian parsley, chopped
- 1 C toasted pepitas (recipe for seasoning and toasting below. The recipe is double what you’ll need for this salad)
FOR THE LEMONY VINAIGRETTE
- 1/3 C extra virgin olive oil
- 3 T fresh lemon juice (or lime juice)
- 1 tsp fresh lemon zest (or lime zest)
- 1 T minced garlic
- 1 tsp toasted cumin
- 1 tsp kosher salt
- 1 tsp cracked black pepper
In a medium bowl, add all ingredients and whisk until well incorporated. Keep refrigerated in sealed glass jar for up to one week
FOR THE TOASTED ANCHO CHILI PEPITAS
- 2 C raw pepitas
- 1 T extra virgin olive oil
- 1-1/2 T brown sugar
- 1 T fresh lime juice
- 1/2 tsp fresh lime zest
- 1 T ancho chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt (fine)
Cover a medium size sheet pan with parchment paper. Preheat oven to 325°F. In a medium size bowl, mix all ingredients so pepitas are well coated with seasonings, citrus and oil. In a single layer, spread onto the parchment. Bake for approximately 9 minutes, stir pepitas and return to the oven for another 8-9 minutes. The pepitas should be a slightly golden color and crisp to the bite.