INGREDIENTS

  • ⅓ cup raw pumpkin seeds (pepitas)

  • 1 teaspoon plus ¼ cup olive oil

  • Kosher salt, freshly ground pepper

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon Dijon mustard

  • 2 teaspoons pure maple syrup

  • 4 cups very thinly sliced green cabbage and/or fennel

  • 1½ cups matchsticks Olympic Asian pear (from about ½ large)

  • 1½ cups matchsticks peeled celery root (from about ¼ small) or celery

  • 1½ cups matchsticks peeled daikon (from about ½ medium)

  • 3 ounces Manchego cheese, shaved, divided

INSTRUCTIONS

  1. Preheat oven to 350°. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.

  2. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ cup oil in a medium bowl; season dressing with salt and pepper.

  3. Combine cabbage and/or fennel, Asian pear, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

| Adapted from Claire Saffitz/Bon Appetit