Kohlrabi & Fennel Salad Recipe

This is one of my favorite types of salads to make with either kohlrabi or celery root. It’s worth the time it takes to julienne the kohlrabi. I made a similar salad at a chefs contest and it was one of the recipes that wowed everyone and I won. I hope you enjoy!

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Kohlrabi & Fennel Salad Recipe

Yield 3-5

Author Kali Star

Prep time

20 Min

Total time

20 Min

This delicious and crunchy salad is satisfying and fun.

Ingredients

• 1 Bunch of Kohlrabi
• 1 Head of Fennel (small to medium size)
• 1 Lemon
• 1 Tbsp Pumpkin Seed Oil
• 1 Tbsp. Olive Oil
• Sweet Pepper Flakes or Chili Flakes
• Sea Salt (I used a little lemon salt and saffron salt from Sonoma Spice Co.)
• (optional) Frisee, Arugula, Red Mustard, Parsley

Instructions

1. Cut the end of the kohlrabi bulbs and slice off the skin, then julienne the whole bulbs. You can slice them into matchsticks or use a mandoline with the julienne setting.
2. Place it all in a large bowl. Add pumpkin seed oil and olive oil. Sprinkle with salt and massage the kohlrabi. Then add juice of one lemon. Sprinkle a little more salt until you enjoy the flavor.
3. Place a little frisée on each plate if you like, then add the kohlrabi on top.
4. Slice the fennel into thin round pieces. On its own massage with oil and salt. Add some lemon, and place fennel on top of the salad.
5. Add any other greens you like to the plate. Then sprinkle with sweet pepper flakes and black sesame seeds. Or use chili flakes.

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Tag @earthmatterz on instagram and hashtag it #kohlrabisalad