Kohlrabi Radish Slaw
From Fine Cooking
Prep time: 15 minutes
3 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
¾ tsp cumin seeds, toasted and ground in mortar & pestle or coffee grinder
salt and pepper
Sea salt & freshly ground pepper to taste
5 radishes, grated (about 1 cup) ( I used a bunch)
3 carrots, grated (about 1½ cups)
2 small kohlrabi, unpeeled, trimmed and cut into 1/8th inch thick matchsticks – see Note* (about 3 cups)
½ medium head green cabbage, thinly sliced (about 1 lb/450g – 5 cups)
1/2 cup fresh cilantro, chopped
*Note: there are a number of ways to make the prep work quick and easy. Here’s what I did: used the grater of my food processor for the radishes & carrots; used the mandolin for the kohlrabi – sliced it very fine and then used a knife to make the final matchsticks – somehow my mandolin’s julienne blades refused to cooperate. I used the mandolin for the cabbage, cutting the half in half, but really could have used the food processor with the slicing blade.
1. In a small bowl, combine the vinegar, mustard, honey and freshly ground cumin. Slowly whisk in the oil. Taste for seasoning and set aside.
2. Toss all the slaw ingredients together in a very large bowl. Pour the dressing over top and toss again.
To serve: we prefer it cold, so I’d refrigerate it before serving the next time I make it. That said, it was delicious as a base for roasted salmon and the leftovers will be the perfect side for grilled steaks.