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.

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  3 Tbs. white wine vinegar
  
  


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  1 tsp. Dijon mustard
  
  


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  1 tsp. clover honey
  
  


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  1/4 tsp. 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 Tbs. 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 lb.), thinly sliced (5 cups)
  
  


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  1/3 cup chopped fresh cilantro
  
  

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.