- 1 Tbs wine vinegar
- 1 Tbs apple cider vinegar
- 1/2 tsp dijon mustard
- 1 tsp red pepper flake
- canola or other mild cooking oil
- 1/3 cup shelled raw pepitas (pumpkin seeds)
- 1 small cabbage or 1/2 a large one
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.