Spinach, Radish Slaw with Crispy Chiles and Pepitas

Spinach, Radish Slaw with Crispy Chiles and Pepitas
Photo by Sian Kennedy


  • 2/3 cup shelled raw pepitas (pumpkin seeds)
  • 1 teaspoon Dijon mustard
  • 2 10-ounce bunches large red radishes
  • Canola oil
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons Sherry-vinegar
  • 4 9-ounce bags spinach leaves (not baby spinach)
  • + 3 more ingredients
    • 6 dried Anaheim or dried New Mexico chiles*
    • 2 tablespoons cider vinegar
    • 4 ounces Cotija cheese or feta cheese

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using. Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles cr...

View full recipe at Epicurious


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