Servings: eight.

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

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

Calories (kcal) : 120
Fat Calories (kcal): 80
Fat (g): 9
Saturated Fat (g): 0.5
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 6
Cholesterol (mg): 0
Sodium (mg): 90
Carbohydrates (g): 10
Fiber (g): 4
Protein (g): 2

Preparation

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 and pepper.

(3 ratings) Read Reviews

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Reviews (2 reviews)

sk88 | 07/14/2010
What a wonderful departure from traditional cabbage slaws. We actually used less cabbage than the recipe called for with great result. And finally answer of something to do with all of the kohlrabi our CSA delivers to us! This is a very straight-forward slaw so feel free to change up proportions of the base ingredients, and to not measure those too carefully. The dressing is extremely versatile with whatever textures you choose for the base ingredients.
jennifers | 06/10/2009
Great recipe and easy to make if you have a food processor or mandolin. So easy that I put it together in under 10 minutes. Very clean taste, very fresh. The dressing reminds me just a bit of the taste of Kentucky Fried Chicken's dressing, but without the mayo base. Personally, I thought it needed just a tad more zing, so I would probably add a little more cilantro (2x maybe) next time. Perhaps the radishes were supposed to be spicier than they actually were? My guests were surprised they'd had kohlrabi in their slaw, especially when they saw the stuff in its whole form. I got points inventiveness at that BBQ. We are making this again tonight for another BBQ party. I have definitely added this to my permanent recipe list.

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What We're Cooking Now

Name: Kohlrabi-Radish Slaw with Cumin and Cilantro
Yield: eight. servings
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