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Recipe by Sina Mizrahi

Fennel and Kohlrabi Salad

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Fennel and Kohlrabi Salad
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
15 Minutes
Diets
- Vegetarian - Gluten Free - Low Fat - Low Carb - Pescatarian

I make a variation of this salad every Erev Shabbos. Everyone loves it and looks forward to it. The distinct flavor of the fennel coupled with the understated taste of the kohlrabi makes them a perfect blend, while the sweet crunch of the pecans adds a welcome twist. I hope you enjoy it as much as my family does.

Ingredients

Main ingredients

  • 3 fennel bulbs

  • 1 large kohlrabi, peeled and cubed

  • 1/4 red onion, thinly sliced

  • 1/2 cup honey pecans, coarsely chopped

Directions

For the salad

1.

To cut fennel, remove stalks from each bulb (they can be used to flavor stock). Set bulb on its flat bottom and cut in half, lengthwise. Place fennel cut side down and slice vertically.

2.

To assemble salad, combine fennel, kohlrabi, and onion in a bowl.

3.

Season with olive oil, lemon juice, salt, and pepper and toss to coat.

4.

Before serving, sprinkle pecans over salad.

Recipe tags

enchanting fennel gluten free healthy kohlrabi kosher for passover marinated pecans Pesach salad Shabbos Sina Mizrahi
Fennel and Kohlrabi Salad

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