Kohlrabi, Carrot and Radish Slaw with Toasted Cumin Vinaigrette

• 3 tablespoons white wine vinegar
• 1 1/2 teaspoons dijon mustard
• 1 teaspoon sugar or honey
• 1/2 teaspoon cumin seeds or as needed, toasted and coarsely ground
• 1 x salt and black pepper to taste
• 4 1/2 tablespoons olive oil, extra-virgin
• 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
• 1/2 cup cilantro freshly chopped

1. In a small bowl, whisk the vinegar, mustard, sugar or honey, toasted cumin, salt and black pepper to taste.
2. Slowly whisk in the olive oil until well blended.
3. Place all the prepared vegetables into a large mixing bowl.
4. Pour the dressing over and toss until well mixed and evenly coated.
5. Season to taste with more salt and freshly ground black pepper if needed.
6. Serve or chill in the refrigerate until other dishes are ready.

white wine vinegar, mustard, sugar, cumin seeds, salt, olive oil, carrots, cabbage, cilantro freshly

Taken from recipeland.com/recipe/v/kohlrabi-carrot-radish-slaw-toa-52400 (may not work)