Kohlrabi and Carrot Salad with Harissa

By Fairmount_market
September 24, 2011
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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

Serves: 2-4

  • 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
  1. 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.
  2. Scrub or peel the carrots and cut into similarly sized matchsticks as the kohlrabi.
  3. In a dry skillet, toast the fennel seeds until fragrant, and crush with a mortar and pestle.
  4. Mix together the remaining lemon juice, harissa, and crushed fennel seeds, and then whisk in the olive oil.
  5. 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.

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