Vered's Israeli Cooking

Fennel, Kohlrabi and green onion salad

fennel and kohlrabi salad

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 This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated, but in that case, it’s better to add the salt just before serving (veggies will wilt too much otherwise.) Toss again before serving. A mandoline will do the best job of cutting the vegetables paper-thin. 

If you cannot find kohlrabi, just add more of the celery stalks. Exact quantities do not really matter here.

The recipe doubles easily.

Fennel, Kohlrabi and green onion salad

Recipe by Vered GuttmanCourse: SaladsCuisine: IsraeliDifficulty: Easy
Servings

4

servings
Prep time

10

minutes

INGREDIENTS

  • 2 medium kohlrabi, peeled (about 4 1/2 cups)

  • 3 large bulbs fennel (about 3 cups), stalks included

  • 4 celery stalks

  • 1 bunch scallions, white and light-green parts, cut on the diagonal into 1/2-inch slices

  • Juice from 3 large lemons (at least 2/3 cup)

  • 2 tablespoons corn oil or mild flavored olive oil

  • Kosher salt

  • Optional: crumbled feta, sliced olives, sliced avocado

DIRECTIONS

  • Cut the kohlrabi and fennel in half; discard the cores. Cut the halves into very thin slices, use a mandoline if you prefer, and place in a large mixing bowl.
  • Slice celery stalks and fennel stalks (if available) thinly and add to the bowl. Add the scallions, lemon juice and oil, mixing well to combine. Add the salt and taste; adjust accordingly. If you’re doing feta, olives or avocado, do it just before serving. Serve chilled or at room temperature.
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