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.