Crunchy Winter Slaw with Asian Pear and Manchego

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