2 small bulbs fennel
1 small kohlrabi, peeled
1 small lemon
1/4 C cilantro, minced
extra virgin olive oil
salt and pepper
Trim away any brown parts of the fennel and the tops. Remove outer leaves only if necessary. Halve the bulb and then slice paper thin with a mandoline into a large bowl, until all fennel is sliced. Do the same with the lemon, halving and then slicing paper thin. Remove any seeds from the lemon as they appear. Slice the kohlrabi in the same way, but then stack the slices and cut into match sticks. Combine the kohlrabi with the lemon and fennel. Add the minced cilantro and
just enough olive oil to dress the slaw (about 2 tablespoons). Season with salt and pepper and toss well.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.