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kohlrabi carrot fennel slaw

Kohlrabi Carrot Fennel Slaw

THIS KOHLRABI CARROT FENNEL SLAW IS PERFECT FOR SUMMER OR EARLY FALL, WHEN THESE VEGGIES ARE PLENTIFUL AND LIGHT MEALS ARE IN ORDER.
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Equipment

  • 1 bowl

Ingredients
  

Veggies

  • 1 1 kohlrabi, peeled, sliced thin and julienned 
  • 1 carrot, julienned
  • 1/2 bulb fennel, sliced super thin
  • 1/4 red onion, sliced thin
  • 1/2 lemon juiced
  • few fronds fennel, minced

Fat

  • drizzle good olive oil
  • .5oz roasted unsalted peanuts

Seasonings

  • salt, to taste
  • good, freshly ground black pepper
  • pinch chili flakes

Instructions
 

  • Combine the veggies together in a bowl
  • Add the olive oil and lemon juice
  • Season with salt, fresh ground pepper, and chili flakes (taste and adjust to your liking)
  • Top with the peanuts

Notes

For those measuring: I’d measure out the veggies first to make out two 10-oz portions. Then the oil and peanuts make two servings of fat.