I am a big fan of sweet coleslaws, the kind chock full of carrots, raisins, and way too much mayonnaise, but this tangy version might just be my new favorite slaw. As an added bonus, it made use of a record 7 ingredients I had kicking around in my crisper from the past two weeks’ shares: cabbage, carrots, Daikon radishes, Easter egg radish, kohlrabi, carrots, and cilantro.
Not only is it healthier than my usual mayo-soaked slaw, it seems to go well as a side dish to just about any entrée I’ve served it with, from a stir fry to a chicken pot pie. But my favorite thing about this recipe was the freshly roasted cumin seeds, ground by hand with my mortar and pestle. The freshly-ground cumin was so much more aromatic than my jar of store-bought stuff, I might just have doubled it…
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon clover honey
- 5 tablespoons canola oil
- 1/4 teaspoon cumin seeds, toasted, and coarsely ground
- Kosher salt and freshly ground black pepper
- 1 Daikon radish, grated
- 3 Easter egg radishes, grated
- 3 carrots, grated
- 2 kohlrabi bulbs, cut into matchsticks
- 1/2 head of cabbage, thinly sliced
- 1/3 cup fresh chopped cilantro
Roast the cumin seeds in a small metal pan at 350-degrees Fahrenheit for 3-5 minutes, or until the seeds have started to turn medium brown, taking care not to burn them. Ground into a fine powder using a mortar and pestle.
In a small bowl, whisk together the ingredients for the dressing: the vinegar, mustard, honey, canola oil, ground cumin seeds, and salt and pepper.
In another bowl toss the sliced, julienned, and grated vegetables until well mixed. To speed up the vegetable prep, use a food processor or mandoline (I use the later). Drizzle with the dressing and toss some more.
Refrigerate and serve. Tastes best after the flavors have mingled for several hours. Keeps for several days.
This recipe was modified from a version in Fine Cooking magazine.