This refreshingly light and crunchy slaw is a great summer side dish or addition to fish tacos! For this recipe, we paired Josi Farms' kohlrabi and red cabbage with a bright citrus and cumin dressing to bring a pop of color and flavor to your table!
From Marketplace:
1 kohlrabi (Josi Farms)
½ red cabbage (Josi Farms)
2 carrots (Josi Farms)
1 red onion (Josi Farms)
¾ cup extra virgin olive oil (Durant Olive Mill)
Kosher salt (Jacobsen Salt Co) to taste
Other Ingredients:
¼ cup lime juice
Black pepper to taste
Steps:
Peel the kohlrabi and carrots. Thinly julienne the kohlrabi, carrot, cabbage and onion.
Toast cumin seeds for approximately 2 minutes in a pan on medium-low heat until aromatic. Gently crush with a heavy pot or mortar and pestle, or pulse in a spice grinder.
Whisk together the lime juice with a pinch of salt, black pepper and the toasted crushed cumin seeds, while slowly drizzling in the olive oil. This can also be done in a food processor or blender. Make sure to go very slowly on the oil initially for better emulsification.
Toss the julienned veggies with the dressing and allow to bloom in the refrigerator for at least half an hour.
Serve as a side, on fish tacos (Tre-fin tuna makes especially good tacos!), or even eat on its own as a salad!
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