Source: The Rodale Whole Foods Cookbook
Trim the stems from the kohlrabi and peel, being sure to cut off any tough parts. Julienne kohlrabi and carrot using a mandolin or sharp knife.
Toast fennel seeds in a small skillet over medium heat until fragrant. Grind seeds in a mortar and pestle or spice grinder. Combine fennel, vinegar, salt, pepper and garlic in a small bowl and slowly whisk in oils. Mix with vegetables until combined. Serve.