Prepare to transform your salad game with a dish that's about to become your new summer obsession! This Kohlrabi Slaw with Fennel Dressing is not just a side dish—it's a crunchy, flavor-packed adventure that will make your taste buds dance and your health-conscious heart sing. Imagine a vibrant, fresh slaw that's surprisingly easy to make, packed with nutrients, and bursting with a delicate fennel-infused dressing that will have everyone asking, "What is this amazing recipe?"
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 kohlrabi, peeled and shredded
- 1 carrot, shredded
- 1/4 cup fennel fronds, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the kohlrabi. Use a vegetable peeler to remove the tough outer skin of the kohlrabi. Once peeled, shred the kohlrabi using a box grater or a food processor with a shredding attachment. Place the shredded kohlrabi in a large mixing bowl.
- Next, take the carrot and shred it in the same manner as the kohlrabi. Add the shredded carrot to the bowl with the kohlrabi.
- Chop the fennel fronds finely and add them to the mixing bowl. The fennel fronds will add a fresh, anise-like flavor to the slaw.
- In a separate small bowl, prepare the dressing by combining the olive oil and apple cider vinegar. Whisk the ingredients together until they are well combined and emulsified.
- Pour the dressing over the kohlrabi, carrot, and fennel fronds in the large mixing bowl. Toss everything together gently until the vegetables are evenly coated with the dressing.
- Season the slaw with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.
- Let the slaw sit for a few minutes to allow the flavors to meld together. This will also help to soften the kohlrabi slightly.
- Before serving, give the slaw another quick toss to redistribute the dressing. Serve the Kohlrabi Slaw chilled or at room temperature as a refreshing side dish.
Tips
- Choose firm, fresh kohlrabi for the best texture and flavor. Look for medium-sized bulbs without blemishes.
- Use a sharp box grater or food processor with a shredding attachment to get uniform, delicate vegetable strands.
- For extra crunch, consider adding thinly sliced radishes or green apple to the mix.
- Let the slaw sit for 10-15 minutes before serving to allow the flavors to meld and the vegetables to slightly soften.
- For a protein boost, add some toasted sunflower seeds or crumbled feta cheese on top.
- This slaw keeps well in the refrigerator for 1-2 days, making it perfect for meal prep or make-ahead side dishes.
- Experiment with different vinegars like white wine vinegar or lemon juice for varied flavor profiles.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
