This slaw adds an interesting twist. Kohlrabi and turnip provide a flavourful bounty of healthy roots and brassica nutrients. The sweet and tart blend of vinegar and apple, coupled with raisins and pumpkin seeds, adds lovely texture.
Ingredients
1 1/2 cups (350 mL) peeled and grated kohlrabi or jicama
1 cup (250 mL) peeled and grated carrot
1 cup (250 mL) red cabbage, very thinly sliced on a mandoline
1 small turnip, peeled and cut into thin matchsticks
1/2 small red onion, very thinly sliced on a mandoline
1 large unpeeled Granny Smith apple, cored and cut into thin matchsticks
Juice of 1 lemon
3 Tbsp (45 mL) extra-virgin olive oil
3 Tbsp (45 mL) black mustard seeds
1 Tbsp (15 mL) cumin seeds
2 Tbsp (30 mL) seasoned rice vinegar
1/4 cup (60 mL) each of finely chopped parsley and cilantro
1/4 cup (60 mL) toasted sunflower or pumpkin seeds
1/4 cup (60 mL) seedless golden raisins or dried cranberries
Directions
Each serving contains: 196 calories; 5 g protein; 12 g total fat (1 g sat. fat, 0 g trans fat); 21 g total carbohydrates (12 g sugars, 5 g fibre); 33 mg sodium
Place grated kohlrabi in kitchen cloth and squeeze out as much liquid as you can. Place in large bowl and fluff up with fork.
Add carrot, cabbage, turnip, onion, and apple. Drizzle with lemon juice and toss together to evenly distribute.
Place oil in very small saucepan. Add mustard and cumin seeds and place over medium heat, warming until seeds begin to pop. Remove from heat and whisk in vinegar. Scrape mixture from small saucepan over slaw. Add parsley and cilantro and toss together to distribute evenly.
Transfer to serving bowl. Cover and set aside at room temperature until ready to serve. It can be made several hours ahead.
Sprinkle with sunflower or pumpkin seeds and raisins or cranberries before serving.
