Name: Crisp Peppery Kohlrabi-Carrot Slaw with Dill and Anise
Yield: Serves 4 to 6 as a side salad
Ingredients: 3 tablespoons grapeseed, corn, or safflower oil; 6 medium kohlrabis (2 pounds without leaves); 2 tablespoons rice vinegar; 2 medium garlic cloves, sliced; 4 medium carrots; 1¼ teaspoons anise seeds; 1 teaspoon coarse-cracked or crushed pepper; 3 to 4 tablespoons snipped dill; 1 tablespoon kosher salt

Preparation info

Serves
4 to 6
as a side salad

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Bright and clean tasting, this simple slaw freshens a buffet or picnic—and won’t lose its crunch. Once salted, kohlrabi strips stay firm (they can even be prepared a day in advance). Two Umbelliferae or Apiaciae (parsley family members), dill and anise, subtly sweeten the mix. To make pretty ribbons in place of shreds, zip a swivel peeler across the carrots in short strokes.