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Kohlrabi and carrot slaw with fennel

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice or shred the fennel.
  2. Thinly slice the onion. Put them in a bowl.
  3. Peel and grate the kohlrabi and carrot and these to the other veggies.
  4. Add the vinegar, olive oil, salt & pepper. Toss well.
  5. Add some honey or date syrup to your liking and toss again.
  6. Let it rest.
  7. Just before serving add some chopped herbs.