Kohlrabi, Carrot and Fennel Slaw

• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce, tamari or to taste
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 1 teaspoon curry powder or to taste
• 1 teaspoon cumin seeds or as needed, toasted and coarsely ground
• 1 each cucumbers seeded and thinly sliced into half moon
• 1 each 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 ounces cabbage 1 pound, green, purple or both
• 1 each red chili peppers finely chopped
• 3 each scallions, spring or green onions thinly sliced
• 1/2 cup cilantro freshly chopped
• 2 tablespoons sesame seeds toasted

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.

olive oil, rice vinegar, soy sauce, sesame oil, honey, curry powder, cumin seeds, cucumbers, fennel, carrots, cabbage, red chili peppers, scallions, cilantro freshly, sesame seeds

Taken from recipeland.com/recipe/v/kohlrabi-carrot-fennel-slaw-52614 (may not work)