From the Kitchen No. 2

Winter Cabbage Slaw

There are just a few weeks left this season to get your hands on Minneola Tangelo, or honeybells. The citrus lovechild of grapefruit and tangerine, honeybells produce large juicy flesh that is delightfully sweet with a refreshingly tart finish. Dress up an ordinary winter slaw with a few of these sunny gems.

Ingredients: Reb Cabbage Slaw

— 3 cups shredded red cabbage
— 1 cup shredded jicama
— 2 minneola tangelos, segmented
— 3/4 cup cotija cheese, crumbled
— handful of cilantro leaves
— handful of candied pumpkin seeds

Ingredients: Candied Pumpkin Seeds

— 3/4 cup pumpkin seeds
— 1 tsp olive oil
— 1/2 tsp light brown sugar
— 2 tsp honey
— a pinch of salt
— 1 tsp butter

Ingredients: Red Chili-Lime Vinaigrette

— Juices of 2 limes
— ½ cup grapeseed oil
— 1 red chili, finely minced
— 1 shallot, finely minced
— 2tsp honey or agave
— salt and pepper to taste

Candied Pumpkin Seeds

Toast the pumpkin seeds in a dry skillet on low heat until the flat seeds puff up and release a nutty aroma. Raise the heat slightly and drizzle in a teaspoon of olive oil and season with light brown sugar and a good pinch of salt. Once the sugar has dissolved, spoon in the honey to taste and let it caramelize. Just before taking the pan off the heat, drop a small knob of butter and toss the whole thing together. Spread the candied seeds on a sheet tray to cool. Leftovers make a tasty snack to nibble on, or a great addition to cereal, granola, or pumpkin soup!


Squeeze the limes in a bowl and mix in the shallots, chili, honey, salt and pepper. Let sit for 20 minutes to macerate. Whisk in the grapeseed oil and adjust seasoning to taste.


Mix all ingredients together except dressing in a bowl big and toss. Season with salt and pepper and drizzle in the well-shaken vinaigrette to taste.


2 — 3 servings.