Salad #6 Kohlrabi and Carrot Salad with Asian Dressing
  • 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
  1. 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.
  2. Mix the shredded carrots and kohlrabi together in a large bowl.
  3. 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.
  4. Add the dressing to the vegetables and mix well.
Recipe by Talking in ALL CAPS at