Fennel, Radish, & Cabbage Slaw

  • 3 Tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or agave
  • 1/2 tsp cumin seeds, toasted and ground
  • Kosher salt and freshly ground pepper, to taste
  • 5 Tbsp vegetable oil
  • 2 medium-small fennel (or kohlrabi)
  • 6 red radishes
  • 2 medium carrots
  • 5 cups shredded green cabbage
  • 1/3 cup minced fresh chives

To make the dressing, combine the vinegar, mustard, sweetener of choice, and cumin in a small bowl.  Whisk in the oil and season to taste with salt and pepper.  Trim the fennel but do not peel.  Using a shredding tool like a julienne mandoline or a shredding blade on a food processor, shred the kohlrabi (or fennel), radishes and carrots.  This can also be done by hand using a box grater.  Thinly slice the cabbage by hand with a sharp knife or using a food processor shredding blade.  Toss the vegetables together in a large salad bowl and pour the dressing over it.  Combine well, adjust seasonings if needed, adding more salt and pepper to taste.  Top with chives.