Kohlrabi Salad In Fennel Seed Dressing

1. 1

   Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.

2. 2

   If using whole fennel seed, toast the fennel seeds in a small dry saute pan 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.

3. 3

   In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.

* Per serving · 4 servings · Values may vary.

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