Quick Kohlrabi and Fennel Salad

Here’s my go-to kohlrabi and fennel salad recipe, with crisp, fresh vegetables, a light lemony dressing, and just the right amount of crunch from toasted nuts.

This salad has become my favorite lunch option during warm summer days. I often make a big batch on Sundays so I can have it ready in the fridge all week. Nothing better than a cool, crunchy salad when you need something light and refreshing, right?

What Kind of Kohlrabi Should I Use?

For this fresh salad, you’ll want to look for young, smaller kohlrabi bulbs that are about 3 inches in diameter – they tend to be more tender and have a milder flavor than their larger counterparts. Both green and purple varieties work equally well since they taste pretty much the same once peeled. When shopping, pick bulbs that feel heavy for their size and have firm, unblemished skin. Just remember to peel your kohlrabi thoroughly, as the outer layer can be quite tough – keep peeling until you reach the crisp, white flesh underneath. If you can find kohlrabi with fresh leaves still attached, that’s a good sign of freshness, and you can even chop up those leaves to add to your salad.

Options for Substitutions

This fresh salad can be adapted with several substitutions if you can’t find all the ingredients:

• Kohlrabi: If kohlrabi isn’t available, try using jicama, broccoli stems (peeled), or even crisp apple for a similar crunchy texture. Just make sure to slice them very thin.
• Fennel: You can replace fennel with celery or Asian pear – though you’ll miss that distinct anise flavor. Thinly sliced radishes could work too, adding a nice peppery kick.
• Tahini: No tahini? Try using almond butter or sunflower seed butter. Just thin it out with a bit more lemon juice to get the right consistency.
• White miso: If you can’t find white miso, use a bit less of yellow miso, or substitute with a combination of soy sauce and nutritional yeast (use 1 teaspoon soy sauce plus 1 teaspoon nutritional yeast).
• Maple syrup: Honey or agave nectar work just fine here – use the same amount as maple syrup.
• Fresh herbs: Feel free to mix and match any soft herbs you have. Cilantro, basil, or chives would all work well.
• Edible flowers: These are mostly for looks, so you can skip them or replace with micro greens or a sprinkle of paprika for color.

Watch Out for These Mistakes While Cooking

The success of this fresh salad largely depends on how you cut the vegetables – slicing kohlrabi and fennel too thick will make the salad tough to eat and overwhelm the delicate dressing, so aim for paper-thin slices using a sharp knife or mandoline (just watch those fingers!). A common mistake is skipping the ice bath step, but soaking the sliced vegetables in ice water for 15-20 minutes is crucial for achieving that perfect crisp texture and removing any bitter notes. When making the dressing, avoid rushing the process – whisk the tahini mixture thoroughly with the lemon juice first before adding other ingredients, or you might end up with a lumpy, separated dressing that won’t coat the vegetables evenly. For the best flavor balance, let the dressed salad rest for 5-10 minutes before adding the herbs and flowers, allowing the vegetables to absorb the dressing while maintaining their crunch.

What to Serve With Kohlrabi and Fennel Salad?

This fresh and crunchy salad makes a perfect side dish for grilled meats or fish – I especially like it alongside a simple grilled chicken breast or seared salmon. The crisp vegetables and tangy dressing work really well with richer main courses, so try serving it with roasted lamb chops or pan-seared steak. For a vegetarian meal, pair it with quinoa or farro topped with roasted chickpeas, letting the grains soak up some of that tasty miso-tahini dressing. Since this salad is on the lighter side, you could also serve it alongside a warming bowl of miso soup for a complete meal.

Storage Instructions

Keep Fresh: This crispy salad is best enjoyed right after it’s made, but if you need to store it, keep the dressing separate from the vegetables. Place the sliced kohlrabi and fennel in an airtight container with a paper towel to absorb excess moisture and keep them crisp for up to 2 days in the fridge.

Prep Ahead: You can slice the vegetables and make the dressing up to 24 hours in advance. Store the veggies and dressing separately in the refrigerator. Wait to add the herbs, sesame seeds, and edible flowers until just before serving to keep them fresh and pretty.

Dressing Storage: The tahini-miso dressing will stay good in an airtight container in the fridge for up to 5 days. Give it a good shake or stir before using, as it might separate a bit while sitting.

Preparation Time	15-30 minutes
Cooking Time	0-5 minutes
Total Time	30-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 40-50 g

Ingredients

• 2 kohlrabi, peeled and sliced into thin strips
• 2 fennel bulbs, thinly sliced
• Bunch of green onions, sliced
• Approximately 12 ice cubes
• Juice from 2 lemons
• 2 tablespoons tahini
• 1 tablespoon white miso
• 1 tablespoon maple syrup
• 4 tablespoons virgin olive oil
• Generous bunch of assorted fresh herbs (like dill, parsley, and mint)
• 2 tablespoons sesame seeds, toasted (use both white and black if available)
• Handful of edible flowers

Step 1: Prepare the Vegetables

Begin by peeling and cutting the kohlrabi into matchsticks.

Use a vegetable peeler or mandoline to finely shred the fennel bulbs.

Trim and slice the spring onions.

Place all the prepared vegetables into a large bowl.

Step 2: Soak and Chill the Vegetables

Add ice cubes to the bowl with the vegetables.

Pour in enough cold water to cover them and squeeze in the juice of half a lemon.

Cover the bowl and refrigerate it for at least 30 minutes to crisp up the vegetables and enhance their freshness.

Step 3: Prepare the Dressing

In a separate bowl, whisk together the tahini, miso paste, maple syrup, juice of one lemon, and olive oil.

Season the mixture with sea salt and black pepper to taste.

This will form a creamy and flavorful dressing for the salad.

Step 4: Prepare the Herbs

Go through the mixed fresh herbs, removing any discolored or dead leaves and thick stalks.

Roughly chop the herbs, keeping a few whole leaves aside to use as a garnish later.

Step 5: Drain and Dry the Vegetables

Once the vegetables have chilled, drain them thoroughly and remove any remaining ice cubes.

Use a salad spinner to dry the vegetables completely, or alternatively, place them in a clean tea towel and gently toss to remove excess moisture.

Step 6: Toss and Season the Salad

In a large bowl, combine the dried vegetables with the prepared tahini dressing and chopped herbs.

Toss everything together until well coated.

Taste the salad and adjust the seasoning or add more lemon juice as required to achieve your desired flavor.

Step 7: Serve the Salad

Present the salad on a platter or divide it into individual plates.

Scatter with toasted seeds or nuts if desired for extra crunch.

Garnish with the reserved whole herb leaves for an attractive finish, and serve immediately for a fresh and vibrant dish.