Kohlrabi-Radish Slaw with Cumin and Cilantro

Kohlrabi-Radish Slaw with Cumin and Cilantro
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • ½ medium head green cabbage (about 1 lb.), thinly sliced (5 cups)
  • 2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
  • 1/3 cup chopped fresh cilantro
  • 5 Tbs. canola oil
  • 3 medium carrots, grated (about 1-½ cups)
  • 1 tsp. Dijon mustard
  • + 4 more ingredients
    • 1 tsp. clover honey
    • 3 Tbs. white wine vinegar
    • ¼ tsp. cumin seeds, toasted, coarsely ground in a mortar and pestle
    • 5 radishes, grated (about 1 cup)

In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper. Gradually whisk in the canola oil until combined. 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 ...

View full recipe at Fine Cooking


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