Yummy Slaw with 4 of this last weeks box as ingredients.
Vinaigrette:
4 tablespoons olive oil, extra-virgin
2 tablespoons rice vinegar
2 tablespoons soy sauce or to taste
1 teaspoon sesame oil
1 tablespoon honey
1 teaspoon curry powder or to taste
1 teaspoon cumin seeds or as needed, toasted and coarsely ground
Vegetables:
1 each cucumber seeded and thinly sliced into half moon
1 each fennel bulb thinly sliced
2 large carrots grated, or 3 medium
2 small kohlrabi or 1 medium, peeled, trimmed and cut into 1/8-inch matchsticks
16 ounces cabbage 1 pound, green, purple or both
1 each red chili pepper finely chopped (optional)
3 each scallions, spring or green onions thinly sliced
1/2 cup cilantro leaves freshly chopped
2 tablespoons sesame seeds toasted
Directions:
In a small bowl, whisk the olive oil, vinegar, soy sauce, sesame oil, honey, curry powder and toasted cumin until well blended.
Place all the prepared vegetables into a large mixing bowl.
Pour the dressing over and toss until well mixed and evenly coated.
Season to taste with more soy sauce, vinegar and sesame oil if needed.
Chill in the fridge for at least 15 minutes.
Top with some toasted sesame seeds and serve.