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Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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Reviews

  • 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.

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