Kohlrabi and carrot slaw with fennel
8 Oct 2024
Prep Time
10 minutes
Total Time
10 minutes
Background
This raw kohlrabi and carrot slaw with fennel is an interesting, nutty version - perfect in burgers, sandwiches, wraps, flatbreads or serve it as a side dish with grilled meat, fish and veggies. For the vegan version use date syrup, otherwise honey works very well in the recipe.
Ingredients
- ½ fennel bulb
- ½ kohlrabi, peeled
- 1 small onion
- 1 large or 2 small carrots
- 1 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- Salt & pepper
- 1 tsp date syrup (or honey)
- 1 Tbsp chopped herbs of your choice (parsley, coriander or mint)
Instructions
- Thinly slice or shred the fennel.
- Thinly slice the onion. Put them in a bowl.
- Peel and grate the kohlrabi and carrot and these to the other veggies.
- Add the vinegar, olive oil, salt & pepper. Toss well.
- Add some honey or date syrup to your liking and toss again.
- Let it rest.
- Just before serving add some chopped herbs.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Raw Food - Sugar Free - Vegan
- Skill Levels: - Easy
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