Kohlrabi, Carrot and Fennel Slaw
197
Crunchy, refreshing and tasty. A great side dish with any barbecued meat.
Ingredients
| Vinaigrette: | |||
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | tablespoon |
honey
|
|
| 1 | teaspoon |
curry powder
or to taste |
|
| 1 | teaspoon |
cumin seeds
or as needed, toasted and coarsely ground |
|
| Vegetables: | |||
| 1 | each |
cucumbers
seeded and thinly sliced into half moon |
|
| 1 | each |
fennel bulb
thinly sliced |
* |
| 2 | large |
carrots
grated, or 3 medium |
|
| 2 | small |
kohlrabi
or 1 medium, peeled, trimmed and cut into 1/8-inch matchsticks |
* |
| 16 | ounces |
cabbage
1 pound, green, purple or both |
|
| 1 | each |
red chili peppers
finely chopped |
* |
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
cilantro
freshly chopped |
|
| 2 | tablespoons |
sesame seeds
toasted |
|
Directions
In a small bowl, whisk the olive oil, vinegar, soy sauce, sesame oil, honey, curry powder and toasted cumin until well blended.
Place all the prepared vegetables into a large mixing bowl.
Pour the dressing over and toss until well mixed and evenly coated.
Season to taste with more soy sauce, vinegar and sesame oil if needed.
Chill in the frige for at least 15 minutes.
Top with some toasted sesame seeds and serve.
