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Carrot & Radish Slaw with Pickled Onions
“Cutting vegetables into long thin strips—a technique called julienning—rather than shredding them gives this healthy slaw recipe a marvelous, crisp texture. You can cut the vegetables by hand, but a mandoline will save you a lot of time. If your radishes still have the greens attached, reserve them and use as a garnish.”
½ medium red onion
¼ cup water
¼ cup white vinegar
1 tablespoon sugar
4 cups julienned carrots (about 1 pound)
2 cups julienned kohlrabi (see Tip; about 12 ounces)
2 cups julienned daikon radish (about 6 ounces)
1½ cups thinly sliced watermelon radishes and/or French breakfast radishes
2 teaspoons fennel seeds
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1¼ teaspoons salt
Ground pepper to taste
Very thinly sliced radish leaves or arugula for garnish
1To prepare pickled onions: Cut onion lengthwise into thirds, then very thinly slice crosswise.
2Combine 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.
3To prepare slaw: Meanwhile, combine carrots, kohlrabi, daikon and radishes in a large bowl.
4Toast 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.