Kohlrabi and fennel salad
- July 2019
- Serves 6
- Hands-on time 15 min, plus chilling
The beauty of this fennel salad is you can keep it in the fridge until needed. Just drain and toss with the dressing at the last minute. Refreshing, delicate and completely addictive.
For more ideas with fragrant fennel, take a look at our collection of fennel recipes.
- 13.5g (2g saturated)
- 6.8g (6.4g sugars)
Edible flowers add elegance, colour and flavour, but if you can’t find them add whole herb leaves or fennel fronds. These small touches make a big difference to how the finished dish looks. Caring about details like these is a game-changer.
Make the dressing up to a day ahead, cover and chill. Toss with the veg to serve.
Kohlrabi is from the cabbage family. It’s about the size of a small grapefruit and similar to a turnip but slightly lighter and sweeter, with a pleasing crunch when raw.
Chilling raw vegetables and salad in an ice bath gives them extra crunch. Food stylists and chefs do this to help preserve salad leaves and herbs and make them less floppy or to revive a tired-looking lettuce. Georgina added lemon juice to the water to stop kohlrabi and fennel from discolouring.
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