Kohlrabi-Radish Slaw with Cumin and Cilantro
To speed up the vegetable prep, use the grating and slicing blades on a food processor for the radishes, carrots, and cabbage, and the julienne cutter on a mandoline for the kohlrabi.
Ingredients
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3 tablespoons white wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon clover honey
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1/4 teaspoon cumin seeds, toasted, coarsely ground in a mortar and pestle
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Kosher salt and freshly ground black pepper
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5 tablespoons canola oil
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5 radishes, grated (about 1 cup)
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3 medium carrots, grated (about 1-1/2 cups)
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2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
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1/2 medium head green cabbage (about 1 pound), thinly sliced (5 cups)
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1/3 cup chopped fresh cilantro
Directions
1.
In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 teaspoon salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.
2.
Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.
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