Spinach-Radish Slaw with Crispy Chiles and Pepitas

Name: Spinach-Radish Slaw with Crispy Chiles and Pepitas
Yield: 16 Servings
Ingredients: 2 tablespoons Sherry wine vinegar; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 6 tablespoons extra-virgin olive oil; 6 dried Anaheim or dried New Mexico chiles,* stemmed; Canola oil; 2/3 cup shelled raw pepitas (pumpkin seeds); 4 9-ounce bags spinach leaves (not baby spinach); 2 10-ounce bunches large red radishes, trimmed; 4 ounces Cotija cheese or feta cheese, crumbled

By Tori RitchiePhotography by Sian Kennedy

November 3, 2008

Image may contain Plant Vegetable Food and Produce

Misha Gravenor Photography

Recipe notes