Contributed by (Recipe adapted from “The Wednesday Chef” at www.thewednesdaychef.com)

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Ingredients

1 tsp Fennel seed or
1/2 teaspoon ground Fennel
2 medium Kohlrabi bulbs
1 large Carrot, peeled
2 Tbs Rice wine vinegar
1/2 tsp Salt, or more to taste
1/2 tsp freshly ground Black pepper
1 small Garlic clove, pressed (optional)
2 Tbs Olive oil 1 tsp toasted Sesame oil

Instructions

With a knife, peel the tough outer skin and cut the stems from the kohlrabi. Julienne the
kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the
carrot. If using whole fennel seed, toast the fennel seeds in a small dry sauté 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. Combine the
ground fennel seed, vinegar, salt, pepper, and garlic. Slowly whisk in the two oils. Pour over
the vegetables and toss to coat. Taste for salt. Serve.

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