Kohlrabi & Fennel Salad Recipe

A flavorful and delicious way to enjoy kohlrabi!

Author: Kali Star

Print

With ImageWithout Image

Kohlrabi and Fennel Salad

This recipe can also be made without the fennel, and just kohlrabi. It's a must try for kohlrabi! Very Flavorful!

Prep time: 18 MinTotal time: 18 Min

Ingredients

• 1 Bunch of Kohlrabi
• 2 Carrots
• Radish
• Parsley
• 2 Lemons
• 1 Tbsp. Olive Oil
• 1 Fresno Pepper
• 1 Tsp. Sea Salt
• 1/2 Tsp. Lemon Pepper
• Almonds
• Black Sesame Seeds

Instructions

1. Cut the end of the kohlrabi bulbs. Julienne the whole bulbs. You can slice them into matchsticks or use a mandoline with the julienne setting. Do the same with 2 carrots, or 4 if they’re small carrots.
2. Place it all in a large bowl. Add lemon juice. Sprinkle with salt and massage the kohlrabi, or pound it with wooden spoons. It will be pretty juicy at the bottom of the bowl. Add lemon pepper.
3. Thinly slice one fresno pepper and add it to the mix. The flavor will infuse in the juices. Then add some fresh parsley. Plate the salad on a large plate or bowl. Pour olive oil on top and around the edges. Pumpkin seed oil works well too.
4. Take a handful of almonds or peanuts, and chop them in pieces. Sauté them in a little hot oil so they are warmed up and brown. Add a dash or 3 of turmeric powder.
5. This salad is so delicious made simple, but it also reminds me a little of Thai green mango salad. So if you add a little fish sauce, coconut sugar and lemon grass to the lemon juice, it would work well too.

Notes

(optional additions to the dressing)

Fish Sauce (vegan available)

Coconut Sugar

Lemon Grass

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #kohlrabisalad