My Cart (0)
Log In
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.
Posted in: Gluten-Free, Gluten-Free Fall, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Vegan, Vegan Fall, Vegan Salads, Vegan Sides, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Salads, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter
