Kohlrabi Salad In Fennel Seed Dressing - cooking recipe

Ingredients

2 kohlrabi, bulbs
1 large carrot, peeled
1 teaspoon fennel seeds or 1/2 teaspoon ground fennel
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon fresh ground black pepper
1 small garlic clove, pressed
1 california green chili pepper, minced (long green pepper)

Preparation

Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.
If using whole fennel seed, toast the fennel seeds in a small dry saute pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.