Kohlrabi And Carrot Salad With Harissa – a delicious recipe with carrots, lemon, fennel seeds, olive oil, mint, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
With a paring knife, generously peel away the rough skin of the kohlrabi, cutting away any woody bits. Slice the remaining white root into thin slices and cut into matchsticks (or use a mandolin to julienne). Toss in half of the lemon juice to prevent the kohlrabi from discoloring.
2
Scrub or peel the carrots and cut into similarly sized matchsticks as the kohlrabi.
3
In a dry skillet, toast the fennel seeds until fragrant, and crush with a mortar and pestle.
4
Mix together the remaining lemon juice, harissa, and crushed fennel seeds, and then whisk in the olive oil.
5
Toss the kohlrabi and carrots with the harissa dressing. Sliver the mint leaves, dice up the feta, and stirs into the salad. Taste and add more harissa or salt or a pinch of sugar depending on the spiciness/saltiness/sweetness of your harissa. Enjoy.
144
kcal
Calories
12
g
Fat
5
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 medium sized kohlrabi, 2-3 carrots, juice from 1 large lemon, 1/2 teaspoon fennel seeds, and more.
Yes, Kohlrabi And Carrot Salad With Harissa falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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