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Creamy fennel and kohlrabi slaw

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,  tortilla wraps, flatbreads, sandwiches and so on.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ fennel bulb
  • ½ kohlrabi
  • 3 salad onions
  • 3 Tbsp sour cream or Greek yoghurt approx.
  • 1 garlic clove minced
  • Drop of olive oil
  • ½ lemon juiced
  • Salt
  • 1 Tbsp chopped dill

Method
 

  1. Thinly slice or shred the fennel.
  2. Thinly slice the salad onion. Put them in a bowl.
  3. Peel and grate the kohlrabi and add to the bowl.
  4. Add the sour cream or yoghurt, minced garlic, a drop of olive oil, lemon juice, salt & pepper. Toss well.
  5. Stir in the chopped dill and serve.