Jicama and Radish Slaw with Pepitas

Place the pepitas in a dry skillet over medium heat and toast for 3-4 minutes, stirring frequently, until they puff up, turn golden, and start popping audibly like tiny firecrackers. Transfer immediately to a plate to stop cooking.

Whisk together the lime juice, extra virgin olive oil, minced serrano pepper, honey, 1/4 tsp fine sea salt, and 1/4 tsp black pepper in a bowl until emulsified. Stir in half the chopped fresh cilantro. The dressing should taste bright and punchy with a lingering gentle heat.

In a large bowl, combine the julienned jicama, sliced radishes, shredded green cabbage, and white parts of the spring onions. Sprinkle with 1/2 tsp fine sea salt and toss well. Let sit 5 minutes until the cabbage softens slightly and a small amount of liquid appears at the bottom of the bowl.

Pour the lime-cilantro dressing over the salted vegetables and toss vigorously with tongs until every strand of jicama and cabbage is coated and glistening. The slaw should sound crunchy when squeezed with the tongs.

Mound the slaw onto plates. Top with the toasted pepitas, the green parts of the spring onions, and the remaining fresh cilantro. Serve immediately while the jicama still snaps with crisp freshness.