To speed up the vegetable prep, use the grating and slicing blades on a food processor for the radishes, carrots and cabbage, and the julienne cutter on a mandoline for the kohlrabi.
1. In a small bowl, whisk the vinegar, mustard, honey, cumin, 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.
2. Put the kohlrabi, radishes, carrots, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 106 | ||
Calories from Fat: 80 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.7mg | 2 % | |
Potassium 184mg | 5 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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