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Winter slaw

From: www.gourmettraveller.com.au

1 handful (1/3 cup) pepitas (pumpkin seed)
350 gm (¼ head) red cabbage, finely sliced
350 gm (¼ head) white cabbage, finely sliced
2 bulbs (350gm each) kohlrabi, unpeeled, finely sliced
2 red carrots, cut into thin ribbons with a vegetable peeler
6 golden shallots, thinly sliced
4 Granny Smith apples, cored, quartered, thinly sliced
75 ml apple cider vinegar
100 ml extra-virgin olive oil

Dry-roast pepitas in a small frying pan over medium-high heat (1-2 minutes). Set aside to cool.

Combine remaining ingredients in a large bowl, season to taste, add pepitas and toss well. Stand for a few minutes before serving with pork.