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Author Notes: Kohlrabis may look like miniature Martians, but when you peel away their knobby green exterior, it reveals a smooth white root with a mild, distinctive flavor and pleasant crunch. I paired kohlrabi and its cousin carrot in a harissa-laced salad, inspired by a carrot salad from Deb Perelman of Smitten Kitchen, that will take the blah out of winter. - Fairmount_market
- 1 medium sized kohlrabi
- 2-3 carrots
- juice from 1 large lemon
- 1/2 teaspoon fennel seeds
- 2 tablespoons olive oil
- 1 teaspoon harissa, or more to taste
- ~10 mint leaves
- 2 ounces feta cheese
- With a paring knife, generously peel away the rough skin of the kohlrabi, cutting away any woody bits. Slice the remaining white root into thin slices and cut into matchsticks (or use a mandolin to julienne). Toss in half of the lemon juice to prevent the kohlrabi from discoloring.
- Scrub or peel the carrots and cut into similarly sized matchsticks as the kohlrabi.
- In a dry skillet, toast the fennel seeds until fragrant, and crush with a mortar and pestle.
- Mix together the remaining lemon juice, harissa, and crushed fennel seeds, and then whisk in the olive oil.
- Toss the kohlrabi and carrots with the harissa dressing. Sliver the mint leaves, dice up the feta, and stirs into the salad. Taste and add more harissa or salt or a pinch of sugar depending on the spiciness/saltiness/sweetness of your harissa. Enjoy.
- This recipe was entered in the contest for Your Best Recipe with Mint
- This recipe was entered in the contest for Your Best Root Vegetable Side
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