Kohlrabi, Carrot and Fennel Slaw (#2182)

Serves
Ready
8
30
Minutes
Prep
Cook
10
Minutes
20
Minutes
Categories
Salads Side Low Fat Vegetarian Healthy
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Ingredients

Vinaigrette

  • 4 tablespoons Extra-Virgin Olive Oil
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Tamari Soy Sauce or to taste
  • 1 tsp Sesame Oil
  • 1 Tbsp Honey
  • 1 tsp Curry Powder or to taste
  • 1 tsp Cumin Seeds or as needed, toasted and coarsely ground

Vegetables

  • 1 Cucumbers seeded and thinly sliced into half moon
  • 1 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 oz Cabbage 1 pound, green, purple or both
  • 1 Red Chili Peppers finely chopped
  • 3 Scallions, Spring Or Green Onions thinly sliced
  • 1/2 cup Cilantro freshly chopped
  • 2 tablespoons Sesame Seeds toasted

Directions

  1. In a small bowl, whisk the olive oil, vinegar, soy sauce, sesame oil, honey, curry powder and toasted cumin until well blended.
  2. Place all the prepared vegetables into a large mixing bowl.
  3. Pour the dressing over and toss until well mixed and evenly coated.
  4. Season to taste with more soy sauce, vinegar and sesame oil if needed.
  5. Chill in the frige for at least 15 minutes.
  6. Top with some toasted sesame seeds and serve.
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