Pepita Slaw



Whisk vinegars and mustard and season to taste with salt and pepper.

Shred cabbage in a large bowl and stir in dressing to coat. Mix in red pepper flakes.

Heat up enough oil to cover bottom of small pan. Fry pepitas until golden crisp, 1-2 minutes.

Drain pepitas, sprinkle with flakey or grainy salt and allow to cool completely.

Use pepitas as toping for each serving of slaw, or mix in to the bowl.

Small plate with slaw
Small plate with slaw [high res version]