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