This tangy slaw packs a bit of heat from jalapeño and red pepper flakes. Pepitas sprinkled on top add a salty crunch. Try serving it with grilled seafood.
Wonderful winter salad--I've made this at least 3 times since I saw it in my issue of Fine Cooking. My hacks: I use jarred grapefruit sections in light syrup, and a bit of a great hot sauce in the dressing if I'm missing the fresh jalapeno.
This salad has a lot going on-- crunchy, tangy, spicy-- making it a wonderful winter slaw. I forgot to add the sugar and didn't miss it one bit. Also, smoked almonds make a good substitute for the pepitas-- don't omit those.
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