Fennel Kohlrabi Slaw

Serving size:
 4 Servings


    • 2
    • fennel bulbs
    • 3
    • kohlrabi (purple is prettiest!)
    • 1⁄4 c
    • rice vinegar
    • 1⁄4 c
    • red wine vinegar
    • 1 T
    • lemon juice
    • 1 T
    • honey
    • 1⁄2 c
    • olive oil
20 minutes
Ready in
20 minutes


Locavores: fennel and kohlrabi are not only available locally in Wisconsin summers, but they combine to make a delicious and colorful (kohl?) slaw. kohlrabi look prettiest in this recipe since they stand out so boldly against the pale fennel bulb, but the color contrast isn't necessary for you to enjoy this lovely side dish.

adapted from Harmony Valley Farm


Matchstick the fennel bulbs and kohlrabi. In a small bowl, mix the 2 kinds of vinegar and the lemon juice. Next add the honey (if you need to melt it a little beforehand to get it to dissolve faster, that’s fine). Then, whisk in the olive oil. Add that to the matchsticks and you have a delicious slaw!


Special Diets: