Kohlrabi, Carrot and Radish Slaw with Toasted Cumin Vinaigrette
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.
white wine vinegar
or as needed, toasted and coarsely ground
salt and black pepper
olive oil, extra-virgin
grated or thinly sliced
grated, or 3 medium
or 1 medium, peeled, trimmed and cut into 1/8-inch matchsticks
1 pound, green, purple or both
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.