Source: The Rodale Whole Foods Cookbook

Serves 6
  • 2 medium purple or green kohlrabi bulbs
  • 1 large carrot, peeled
  • 1 tsp. fennel seed
  • 2 Tbsp. rice wine vinegar
  • 1/2 tsp. kosher salt, or more to taste
  • 1/2 tsp. freshly ground black pepper
  • 1 small garlic clove, pressed (optional)
  • 2 Tbsp. olive oil
  • 1 tsp. toasted sesame oil

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.