Kohlrabi Salad with Pea Shoots


6 people


  • 2 large red or green kohlrabi bulbs
  • 1 large carrot, peeled
  • 1 teaspoon fennel seeds
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • 2 cups pea shoots (optional)


With a sharp knife, cut through the tough outer skin and stems from the kohlrabi.  Julienne the kohlrabi with a mandoline or sharp knife, and then julienne the carrots.
Toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty.  Transfer them to a mortar and pestle or clean spice grinder and grind into a coarse powder.
Combine the fennel powder, vinegar, salt, and pepper in a small bowl.  Slowly whisk in the oils.  Pour over the vegetables and toss to coat.
Chop the pea shoots into 1-inch pieces and toss into the salad immediately before serving.


The Farm to Table Cookbook, Ivy Manning, 2008