Fennel and Kohlrabi Salad 6.000

Marvin Joseph - The Washington Post

Apr 16, 2008

This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated. Toss again before serving. A mandoline will do the best job of cutting the vegetables paper-thin. The recipe doubles easily.

Servings: 6
  • 3 medium kohlrabi, peeled (about 4 1/2 cups)
  • 3 large bulbs fennel (about 3 cups), stalks and outer layers trimmed and saved for another use, if desired
  • 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)
  • 1/4 cup canola oil, preferably Mazola brand
  • Kosher salt


Cut the kohlrabi and fennel in half; discard the cores. Cut the halves into very thin slices and place in a large mixing bowl. Add the scallions, lemon juice and oil, mixing well to combine. Add the salt and taste; adjust accordingly. Serve chilled or at room temperature.

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Recipe Source

From Washington caterer Vered Guttman.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.