Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Green Cabbage Salad with Spiced Pepitas

Scott Phillips

Servings: 4 to 6

Cilantro, lime, and chili powder give this crisp salad a Mexican flavor. Toss in some Cotija, a crumbly cow’s milk cheese, and you’ve got the ultimate taco topping.


  • 1/2 cup unsalted pepitas (pumpkin seeds)
  • 4-1/2 Tbs. extra-virgin olive oil
  • 1 tsp. chili powder
  • Kosher salt
  • 2 Tbs. fresh lime juice
  • 2 tsp. finely grated lime zest
  • 2 tsp. agave syrup or honey
  • Freshly ground black pepper
  • 1/2 medium head green cabbage, cored, halved lengthwise, and thinly sliced (about 6 cups)
  • 1 small red bell pepper, thinly sliced (about 1 cup)
  • 6 scallions, thinly sliced (1-1/2 cups)
  • 1 jalapeño, thinly sliced
  • 1/2 cup cilantro leaves
  • 3-1/2 oz. (3/4 cup) crumbled Cotija or ricotta salata cheese

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 180
  • Fat (g): 21
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 410
  • Carbohydrates (g): 12
  • Fiber (g): 4
  • Protein (g): 8


  • Put the pepitas in a small skillet over medium-low heat. Cook, stirring frequently, until the pepitas smell fragrant and start to brown, about 5 minutes. Stir in 1/2 Tbs. of the oil, 1/2 tsp. of the chili powder, and 1/4 tsp. salt. Set aside to cool.
  • In a small bowl, combine the lime juice, lime zest, agave, the remaining 1/2 tsp. chili powder, 1/2 tsp. salt, and 1/4 tsp. black pepper. Use a fork to whisk in the remaining 4 Tbs. oil. Set aside.
  • In a large serving bowl, combine the cabbage, bell pepper, scallions, jalapeño, and 1/4 cup of the cilantro. Add the vinaigrette and toss well. Add the remaining 1/4 cup cilantro, cheese, and half of the spiced pepitas, and toss to combine. Serve topped with the remaining pepitas.

Make Ahead Tips

The salad can be made up to 1 day ahead and refrigerated, covered.


Rate or Review


  • user-3164399 | 08/03/2017

    Yummy, fresh, light, and spicy. Nothing bland about this dish at all. I used chipotle chile powder, and it was great. I will definitely make this dish again ... accompanied by grilled meat, corn on the cob, corn tortillas .... five stars!

  • La Prof | 02/06/2017

    I've made this several times now, and it's quite good. Didn't have any pepitas, so I used sunflower seeds, just fine. I like this because it can be made in advance -- actually improves -- and doesn't get watery, like a typical cole slaw. A nice change. (Five stars.)

  • steveftc | 05/29/2016

    I've made this twice, following the directions exactly. It looks so good on paper, but both times I've been surprised with the lack of flavor. I just can't pinpoint what it needs to give it that pop.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks