Kohlrabi Salad

Adapted from The Farm to Table Cookbook, by Ivy Manning

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  medium kohlrabi, bulbs
• 1  large carrot, peeled
• 1  teaspoon fennel seed
• 2  tablespoons  rice wine vinegar
• 1⁄2 teaspoon kosher salt (to taste)
• 1⁄2 teaspoon  freshly ground black pepper
• 1  small garlic clove, pressed (optional)
• 2  tablespoons olive oil
• 1  teaspoon  toasted sesame oil
• 2  cups  pea shoots (optional)

Directions

1. Trim away any stems from the kohlrabi bulb. Using a sharp chef’s knife or a sharp vegetable peeler, cut and discard away its tough outer skin.
2. Then julienne the kohlrabi, using either a mandolin or the same sharp knife.
3. Julienne the carrot too.
4. 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.
5. In a small bowl, combine the fennel seeds, vinegar, salt, pepper, and garlic, if using. Slowly whisk in the olive oil and sesame oil. Pour over the vegetables and toss to coat. Taste, and add more salt, if needed.
6. Chop the pea shoots, if using, into 1-inch pieces and toss into the salad immediately before serving.