I treat kohlrabi in a similar way to fennel: prepare it fresh and raw, mostly grated or sliced into salad, to enjoy its subtle sweetness and crunchy texture.
I love the taste of kohlrabi and find its imperfect, knobbly shape with slightly alien-like stems pretty cute. If you haven’t tasted one, it has the tang of a radish with the soft earthiness of turnip.
Continue reading “Food Inspo: Homemade Vegan Slaw With Kohlrabi”
Roasted fennel is, for me, one of the tastiest vegetables that can come out of the oven but sometimes I want to take advantage of its fresh, raw goodness – refreshing, energising and detoxing – as well as its distinct, aromatic aniseed flavour and gorgeous crunch so only a salad will do. This is one I prepared in under ten minutes and brings out the best in this bulb.
- 1 whole fennel grated, including stalks
- 2-3 carrots grated
- 1/4 cucumber sliced finely
- 1 tablespoon sesame oil (this adds great complimentary flavour)
- Dash of apple cider vinegar (rice vinegar or red wine vinegar will also work) – to give it a vibrant lift
- Quarter squeezed lemon
- Generous seasoning
Mix the grated fennel and grated carrot with the sliced cucumber in a big bowl. Add the rest of ingredients to the bowl and mix again. Serve.
Mine tasted delicious served with soup and then again served on sourdough bread toast.
Give it a go! Fennel love X