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Spinach, Radish Slaw with Crispy Chillies and Pepitas

Spinach, Radish Slaw with Crispy Chillies and Pepitas

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant spinach and radish slaw offers a refreshing twist on the traditional salad, bringing together an array of textures and bold, zesty flavours. The base of finely shredded spinach and grated radish provides a crisp foundation, while the addition of salty feta and toasted pumpkin seeds adds a sophisticated depth. It is the contrast of the cool vegetables against the homemade crispy chillies that truly sets this vegetarian dish apart, making it a standout side for any occasion.

Perfect as a light lunch or a crunchy accompaniment to grilled mains, this healthy slaw is packed with nutrients and seasonal appeal. The various components can be prepared in advance, making it an excellent choice for stress-free entertaining. If you cannot find mild dried chillies, you can adjust the heat to your preference, ensuring a perfectly balanced dish every time.

Ingredients for Spinach, Radish Slaw with Crispy Chillies and Pepitas

2 matskedar sherryvinäger
2 matskedar äppelcidervinäger
1 tesked dijonsenap
90ml extra-virgin olive oil
6 dried Anaheim or dried New Mexico chillies,* stemmed
Canola oil
160ml shelled raw pepitas (pumpkin seeds)
4 250g bags spinach leaves (not baby spinach)
60g bunches large red radishes, trimmed
110g Cotija cheese or feta cheese, crumbled

How to make Spinach, Radish Slaw with Crispy Chillies and Pepitas

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 chillies in half lengthwise; discard seeds. Using scissors, cut chillies crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chillies and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chillies and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chillies, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

Available at some supermarkets and at specialty foods stores and Latin markets.

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