Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kohlrabi and fennel salad - vegan. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Kohlrabi and fennel salad - vegan is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Kohlrabi and fennel salad - vegan is something which I have loved my entire life. They’re nice and they look wonderful.
Free UK Delivery on Eligible Orders Looking For Fennel? Kohlrabi and fennel salad - vegan Alessandra. Slice the kohlrabi, fennel and onion - julienne or thin slices.
To get started with this recipe, we have to prepare a few components. You can cook kohlrabi and fennel salad - vegan using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Kohlrabi and fennel salad - vegan:
- Make ready 1 fennel bulb, trimmed
- Make ready 1 kohlrabi, peeled
- Take 1/2 red onion, peeled
- Prepare Zest of 1 lemon
- Make ready Handful fresh dill, chopped (Parsley would also work.)
- Make ready Sea salt and black pepper
- Prepare For dressing
- Get 2 tbsp extra virgin olive oil
- Make ready Juice of 1 lemon
A warm sorghum salad paired with roasted kohlrabi, ginger gold apple, and fennel. This gluten-free vegan recipe is slightly sweet, comforting, and nourishing for the cold months ahead. I always use this special recipe. The fennel seeds accentuate the fennel bulb's natural flavour, while the caraway is a good match for the brassica flavour of the kohlrabi.
Instructions to make Kohlrabi and fennel salad - vegan:
- Slice the kohlrabi, fennel and onion - julienne or thin slices. Combine.
- Add the lemon zest and chopped dill. And also any fennel fronds.
- Mix the dressing ingredients together. Taste - add more juice or oil depending on your taste.
- Drizzle the dressing on the vegetables. Season to taste.
- Enjoy 😋
Toss with the red onion and parsley. Combine the olive oil and and lemon juice, drizzle on the dressing, and add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels. If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Slowly whisk in the oil until well combined.
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