Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
2 medium red or green kohlrabi bulbs (use the stems and leaves as you would kale or swiss chard)
1 large carrot, scrubbed
1 tsp. fennel seed
2 Tbsp. unseasoned rice wine vinegar
1/4 tsp. salt, more to taste
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
1 tsp. toasted sesame oil
Directions
- In a small dry skillet, toast the fennel seeds over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
- Trim away any stems from the kohlrabi bulb. Use a sharp vegetable peeler to cut away the tough outer skin. Grate or julienne the kohlrabi and the carrot.
- In a small bowl, combine the fennel seeds, vinegar, salt, and pepper. Slowly whisk in the olive oil and sesame oil. Pour over the vegetables and toss to coat.
- Taste for seasoning.
Yield: 4 servings.
