Crisp Peppery Kohlrabi-Carrot Slaw with Dill and Anise

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.