Kohlrabi Salad

1. 1

   Trim away any stems from the kohlrabi bulb.

2. 2

   Using a sharp chefs knife or a sharp vegetable peeler, cut and discard away its tough outer skin.

3. 3

   Then julienne the kohlrabi, using either a mandolin or the same sharp knife.

4. 4

   Julienne the carrot too.

5. 5

   In a small dry skillet, toast the fennel seeds over medium heat until they begin to brown slightly and smell toasty.

6. 6

   Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.

7. 7

   In a small bowl, combine the fennel seeds, vinegar, salt, pepper, and garlic, if using.

8. 8

   Slowly whisk in the olive oil and sesame oil.

9. 9

   Pour over the vegetables and toss to coat.

10. 10

    Taste, and add more salt, if needed.

11. 11

    Chop the pea shoots, if using, into 1-inch pieces and toss into the salad immediately before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.