Salad #6 Kohlrabi and Carrot Salad with Asian Dressing
Ingredients
about 4 cups of peeled and shredded kohlrabi (2 medium, half a large cabbage sized one)
2-3 large carrots shredded
1 teaspoon fennel seed or ½ teaspoon ground fennel
2 Tablespoons rice wine vinegar
salt (I like to grind sea salt) and fresh ground pepper
2 Tablespoons olive oil
1 Tablespoon sesame oil
squirt of Sriacha sauce
Instructions
If you are using whole fennel seeds, I really recommend toasting them for a few minutes and then smooshing them up a bit. Putting them in a pile and using the back of a spoon will be fine if you don't have a mortar and pestle. I've tried doing it without and it really does make a difference.
Mix the shredded carrots and kohlrabi together in a large bowl.
Mix the remaining ingredients together either in a small bowl and whisk or in a small container with a lid and then shake until the dressing looks uniform and creamy.
Add the dressing to the vegetables and mix well.
Recipe by Talking in ALL CAPS at https://talkinginallcaps.com/2013/03/kohlrabi-and-carrot-salad-with-asian-dressing.html