Kohlrabi & Fennel Refresh Salad

Serves: 2

Preparation Time: 10 minutes

Cooking Time: None

Crisp, Zesty Kohlrabi & Fennel Refresh Salad with Citrus-Maple Dressing!

Light, crunchy, and bursting with flavor, this Kohlrabi & Fennel Refresh Salad is a celebration of spring produce. With matchstick veggies, peppery arugula ribbons, and a bright citrus-maple dressing infused with fennel and caraway seeds, every bite is refreshing and unique. It’s oil-free, vibrant, and ready in minutes. It’s perfect as a side or light lunch. Finished with delicate fennel fronds, it’s as pretty as it is delicious.

Ingredients

For the Salad:

1 Kohlrabi, peeled and cut into matchsticks
1 small Red Bell Pepper, thinly julienne
1 Zucchini, thinly julienne
1 bulb Fennel, thinly julienne (reserve fronds for later)
1-2 cups Arugula, sliced into ribbons
½ Purple Onion or Shallot, thinly julienne (optional)

For the Dressing:

¾ tsp Fennel Seeds
¼ tsp Caraway Seeds
½ Lemon, for juice
½ orange, for juice
2 tbsp Maple syrup
Black Pepper (to taste)

Directions

For the Salad:

Cut the kohlrabi ends and remove the green leaves. Set aside as they can be stir-fried as part of another dish.
Slice kohlrabi bulb thinly on the mandolin or cut into matchstick shape.
Cut the ends of the zucchini and slice into pennies as thinly as possible on a mandolin.
Cut off the fronds and tops of fennel. Then cut the fennel bulb down the middle and slice as thinly as you can with the mandolin.
Slice the red bell pepper into thin strips.
Thinly size the onion thinly into rounds and then slice those rounds in half.
Gather and chip the arugula into ribbons.

For the Dressing:

Using a mortar & pestle, grind the fennel and caraway seeds.
Place ground seeds in a mixing bowl and add lemon and orange juices, and maple syrup.
Season with black pepper.
Toss all ingredients together until evenly coated.
Add some of the reserved fennel fronds on top and enjoy!