Recipe courtesy of Fine Cooking Magazine
3 Tbs. white wine vinegar
1 tsp. Dijon mustard
1 tsp. clover honey
1/4 tsp. cumin seeds, toasted, coarsely ground in a mortar and pestle
Kosher salt and freshly ground black pepper
5 Tbs. canola oil
5 radishes, grated (about 1 cup)
3 medium carrots, grated (about 1-1/2 cups)
2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
1/2 medium head green cabbage (about 1 lb.), thinly sliced (5 cups)
1/3 cup chopped fresh cilantro
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.
Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.