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|
|Calories from Fat: 80 (75%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 106
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