Food Recipes Salads Vegetable Salads Three-Cabbage Slaw with Toasted Pumpkin Seed and Árbol Chile Vinaigrette To make easy work of this sweet and toasty slaw, cut the cabbage in pieces and shred in your food processor using the slicing disk and no pressure. By Jessica Koslow Jessica Koslow Restaurant: Sqirl (Read a review) Location: Los Angeles Why She's Amazing: Because her sought-after jams and pickles—made with rare heirloom varieties—have transformed the way we think about preserves. And she now features them in dishes—savory and sweet—at her terrific East Hollywood café. Culinary School: Self-taught background: Abattoir, Bacchanalia, Star Provisions (/sites/default/files/tlanta) Quintessential Dish: Kokuho Rose brown rice with sorrel pesto, preserved Meyer lemon, black radish, sheep milk feta and a poached egg Previous Studies: Koslow has an MA in communications, culture and technology from Georgetown University. Former Career: Television producer. She worked on American Idol on Fox. Childhood Treat: "When I was 10, Fridays in the summer were just the best. An ice cream truck circled the neighborhood, and Friday was the one day I was allowed to order a treat. The Creamsicle was the go-to, and it still is. The Blood Orange and Vanilla Bean Marmalade is the Sqirl version of that childhood memory." DIY Champion: Koslow teaches monthly canning classes at the café, and hopes to create a community center dedicated to the craft of preservation. For now, find information about her classes at sqirlla.com. Food & Wine's Editorial Guidelines Published on September 22, 2016 Save Rate PRINT Share Close Total Time: 1 hr Yield: 8 to 10 servings Jump to recipe Toasting the pumpkin seeds and the chiles gives this versatile sweet and savory dressing from Sqirl in Los Angeles a wonderful smoky and toasty flavor. Note from the Food & Wine Test Kitchen Piloncillo is a pure, unrefined cane sugar from Mexico that's pressed into a cone shape and grated for use. Keep Screen Awake Ingredients Toasted Pumpkin Seed and Árbol Vinaigrette 3 tablespoons pumpkin seeds 1/2 cup extra-virgin olive oil 1/2 cup canola oil 10 chiles de àrbol, stemmed 2 garlic cloves, crushed 1/2 cup apple cider vinegar 3 tablespoons piloncillo Fine sea salt Slaw 1 pound green cabbage, cored and finely shredded 1 pound red cabbage, cored and finely shredded 1/2 pound brussels sprouts, finely shredded 1 small red onion, halved and very thinly sliced 1 cup Toasted Pumpkin Seed and Árbol Vinaigrette 1/2 cup cilantro, chopped Fine sea salt Freshly ground black pepper Directions Make the vinaigrette Heat a cast-iron skillet. Add the pumpkin seeds and toast over moderate heat until golden, 3 to 5 minutes. Transfer to a small bowl. Heat both oils in the skillet until barely shimmering. Add the chiles and cook until browned in spots. Transfer the oil and chiles to a bowl, add the garlic, and let cool. In a blender, puree the toasted pumpkin seeds with the chile oil, vinegar, and piloncillo until very smooth. Season the vinaigrette with salt. Make the slaw In a large bowl, toss the cabbages with the brussels sprouts, onion, and 1 cup vinaigrette. (Reserve remaining vinaigrette in the fridge for another use.) Fold in the cilantro, season with salt and pepper, and serve. Originally appeared: November 2016 Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.