Directions:
- Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.
- 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. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
- In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.58 Kcal (375 kJ) | ||
| Calories from fat | 73.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 13% | |
|---|---|---|---|
| Sodium | 281.54mg | 12% | |
| Potassium | 139.15mg | 3% | |
| Total Carbs | 3.98g | 1% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 0.72g | 1% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 163.08 Kcal (683 kJ) | ||
| Calories from fat | 134.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.96g | 13% | |
|---|---|---|---|
| Sodium | 512.57mg | 12% | |
| Potassium | 253.33mg | 3% | |
| Total Carbs | 7.25g | 1% | |
| Sugars | 3.12g | 7% | |
| Dietary Fiber | 2.5g | 5% | |
| Protein | 1.31g | 1% | |
| Vitamin C | 61.4mg | 56% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 0.5mg | 1% | |
| Calcium | 33.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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