Crunchy Kohlrabi Slaw - alive magazine

Ingredients

• 1 1/2 cups (350 mL) peeled and grated kohlrabi or jicama
• 1 cup (250 mL) peeled and grated carrot
• 1 cup (250 mL) red cabbage, very thinly sliced on a mandoline
• 1 small turnip, peeled and cut into thin matchsticks
• 1/2 small red onion, very thinly sliced on a mandoline
• 1 large unpeeled Granny Smith apple, cored and cut into thin matchsticks
• Juice of 1 lemon
• 3 Tbsp (45 mL) extra-virgin olive oil
• 3 Tbsp (45 mL) black mustard seeds
• 1 Tbsp (15 mL) cumin seeds
• 2 Tbsp (30 mL) seasoned rice vinegar
• 1/4 cup (60 mL) each of finely chopped parsley and cilantro
• 1/4 cup (60 mL) toasted sunflower or pumpkin seeds
• 1/4 cup (60 mL) seedless golden raisins or dried cranberries