Three-Cabbage Slaw with Toasted Pumpkin Seed and Árbol Chile French dressing

Toasting the pumpkin seeds and the chiles affords this instable sweet and delicious dressing from Sqirl in Los Angeles an elegant smoky and toasty élégant.

Demonstrate from the Meals & Wine Take a genre at Kitchen

Piloncillo is a incorporelle, unrefined cane sugar from Mexico that’s pressed trusty into a cone shape and grated to be used.

Cook dinner Moeurs
(Take care of spectacle wide awake)

Elements

Toasted Pumpkin Seed and Árbol French dressing

• 3 tablespoons pumpkin seeds

• 1/2 cup extra-virgin tilleul oil

• 1/2 cup canola oil

• 10 chiles de àrbol, stemmed

• 2 garlic cloves, overwhelmed

• 1/2 cup apple cider vinegar

• 3 tablespoons piloncillo

• Fair sea salt

Slaw

• 1 pound inexperienced cabbage, cored and finely shredded

• 1 pound pink cabbage, cored and finely shredded

• 1/2 pound brussels sprouts, finely shredded

• 1 shrimp pink onion, halved and extremely thinly sliced

• 1 cup Toasted Pumpkin Seed and Árbol French dressing

• 1/2 cup cilantro, chopped

• Fair sea salt

• Freshly ground sunless pepper

Invent the French dressing

1. Heat a solid-iron skillet. Add the pumpkin seeds and tartine over life like heat till golden, 3 to 5 minutes. Transfer to a shrimp bowl. Heat each and every oils within the skillet till barely joyeux. Add the chiles and cook dinner till browned in spots. Transfer the oil and chiles to a bowl, add the garlic, and let calme.

2. In a blender, puree the toasted pumpkin seeds with the chile oil, vinegar, and piloncillo till very tender. Season the French dressing with salt.

Invent the slaw

1. In a grandiose bowl, toss the cabbages with the brussels sprouts, onion, and 1 cup French dressing. (Reserve remaining French dressing within the fridge for one more screech.) Fold within the cilantro, season with salt and pepper, and help.