Carrot & Radish Slaw with Pickled Onions
To prepare pickled onions: Cut onion lengthwise into thirds, then very thinly slice crosswise.Advertisement
Combine water, vinegar, sugar and pinch of salt in a small nonreactive saucepan. Bring to a boil, stirring occasionally. Add the onion; reduce heat and simmer for 2 minutes. Remove from heat and let stand until cool.
To prepare slaw: Meanwhile, combine carrots, kohlrabi, daikon and radishes in a large bowl.
Toast fennel seeds in a small dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl and whisk in lemon juice, oil and salt. Pour the dressing over the slaw and mix well. Drain the pickled onions (discard the liquid) and add to the slaw along with pepper; toss again. Serve topped with radish leaves (or arugula), if desired.
Make Ahead Tip: Refrigerate for up to 2 hours; toss again before serving.
Kohlrabi is a bulbous vegetable related to broccoli and Brussels sprouts, but has a milder, sweet flavor and great crunch. To prep, remove the stems (the leaves are edible) and peel the thick skin with a vegetable peeler or knife.
1 vegetable, 1/2 fat