Cabbage Salad W/ Maple & Pumpkin Seeds Recipe

Prepare cabbages

Trim off any coarse outer leaves from both cabbages. Quarter each head, remove core, and thinly slice the cabbage into fine ribbons. Aim for about 6 cups shredded green cabbage and 2 cups shredded red cabbage. Place in a large mixing bowl.

Add carrot and apple

Peel and julienne or shred the carrot and add to the bowl. If using the apple, core and thinly slice or julienne it and add immediately to the cabbage to preserve texture and avoid browning.

Herbs

Chop the parsley and scatter over the shredded vegetables. Toss lightly to combine so the ingredients are evenly distributed.

Preheat a small nonstick skillet over medium heat. Add the pumpkin seeds and dry-toast, stirring frequently, until they become aromatic and begin to pop lightly, about 3–4 minutes.

Reduce heat to low. Add 1 tablespoon maple syrup and 1/2 teaspoon neutral oil to the pan. Stir constantly so the syrup coats the seeds evenly and caramelizes slightly, about 1–2 minutes; do not let it burn.

Spread the glazed seeds on a sheet of parchment or a lightly oiled plate to cool and harden. Sprinkle with 1/8 teaspoon coarse salt while still warm. Once cool, roughly chop if desired for easier eating.

In a small bowl or jar, combine 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk while streaming in 1/4 cup extra-virgin olive oil until the dressing emulsifies. Taste and adjust: add a pinch more salt, a little more maple or honey if you'd like it sweeter, or another 1/2 teaspoon vinegar if you prefer more tang.

Pour about three-quarters of the dressing over the shredded cabbage mixture. Toss thoroughly with tongs or salad servers so the dressing coats the vegetables evenly. Let the salad sit for 5–10 minutes to slightly wilt the cabbage and allow flavors to meld.

Taste and adjust seasoning: add remaining dressing as needed, or sprinkle another 1/4 teaspoon salt or pinch of pepper to balance flavors.

Just before serving, sprinkle the cooled maple pumpkin seeds over the salad to preserve their crunch. Toss lightly once to distribute. Serve immediately.