
Background
This creamy fennel and kohlrabi slaw goes really well with grilled meat and fish, particularly with keftedes, served in pitta bread. You can serve it as a filler in burgers, Β tortilla wraps, flatbreads, sandwiches and so on.
Ingredients
- Β½ fennel bulb
- Β½ kohlrabi
- 3 salad onions
- 3 Tbsp sour cream or Greek yoghurt (approx.)
- 1 garlic clove, minced
- Drop of olive oil
- Β½ lemon, juiced
- Salt
- 1 Tbsp chopped dill
Instructions
- Thinly slice or shred the fennel.
- Thinly slice the salad onion. Put them in a bowl.
- Peel and grate the kohlrabi and add to the bowl.
- Add the sour cream or yoghurt, minced garlic, a drop of olive oil, lemon juice, salt & pepper. Toss well.
- Stir in the chopped dill and serve.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Salad - Supper
- Cuisines: - Mid&East European
- Occasions: - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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