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  1. Low Calorie
  2. Vegetables
  3. Low-Fat

Kohlrabi, Carrot and Radish Slaw with Toasted Cumin Vinaigrette

 
169
Kohlrabi, Carrot and Radish Slaw with Toasted Cumin Vinaigrette All the ingredients you need to make this summery and flavorful slaw especially good with BBQ. Enjoy this crunchy, tasty and summary slaw :) Put the toasted cumin seeds in a mortar. Coarsely grind the toasted cumin seeds with a pestle. Add the vinegar, mustard, honey, cumin, salt and black pepper into a small bowl. Whisk until well combined. Set aside. Slice the well washed and dried cabbage. Nicely and evenly sliced cabbage :) Next get the radishes all well washed and dried, trim the ends off. Grate or thinly slice the radishes. Peel and grate the carrots. Trim off the ends and the tops of the kohlrabi. Trim off the extra spots on the skin. Peel, and thinly slice into 1/8-inch matchsticks. Beautifully sliced kohlrabi. Finally place the cabbage, carrots, radishes, kohlrabi and cilantro into a large bowl. Pour the dressing over the slaw. Let's give it a good stir... Stir, and stir until well coated and mixed. Here I had to give it a try to balance the seasoning :) And now time to place the slaw onto a serving plate.

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

12

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

Vinaigrette:
3 tablespoons white wine vinegar
1 ½ teaspoons dijon mustard
1 teaspoon sugar
or honey
½ teaspoon cumin seeds
or as needed, toasted and coarsely ground
1 x salt and black pepper
to taste 		*
4 ½ tablespoons olive oil, extra-virgin
Vegetables:
1 bunch radishes
grated or 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
½ cup cilantro
freshly chopped

Directions

In a small bowl, whisk the vinegar, mustard, sugar or honey, toasted cumin, salt and black pepper to taste.

Slowly whisk in the olive oil 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 salt and freshly ground black pepper if needed.

Serve or chill in the refrigerate until other dishes are ready.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 7985% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 61% • Vitamin C 12%
Calcium 1% • Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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