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