Kohlrabi Slaw

"You are one of the few," said the man behind the counter at TomatoLand. "Hardly anyone knows what to do with kohlrabi."

I just like the gnarly bulb – the way it looks. I had some image of maybe using it as a weapon. Irene told me it would be better to slice & eat it with hummus. Delicious, but no color contrast. Then somewhere I picked up this recipe. Be careful when slicing; kohlrabi is so dense it can slip off the cutting board ahead of the knife. Slice a piece from the bottom to make it lie flat.

Kohlrabi Slaw

Julienne 1 carrot & 2 kohlrabi.

Toss with dressing of:

rice vinegar

olive oil

toasted sesame oil (just a drop or two)

ground toasted fennel seed (Lightly brown the seed in a little iron skillet, then pulverize using mortar & pestle.

salt to taste