Fennel is a vegetable that not everyone is familiar with but is definitely worth trying. It has that distinct flavor that gives some zing to a dish!
1 large or 2 medium fennel bulbs
Fennel fronds (Enough to give some color and will add more flavor)
1 ½ t turbinado sugar or sweetener of choice
2 T lemon juice
¼ cup olive oil
½ t mustard
½ t salt
1 T chopped fresh mint
2 t minced onion
Make the vinaigrette. Put the lemon juice, onion, mustard, salt, sugar and mint in a blender and pulse briefly to combine. Drizzle in olive oil until it is well combined.
Peel kohlrabi and grind in food processor until small pieces.
Put fennel bulb and tender stalks in food processor and grind until small pieces.
Mince some fennel fronds to add to slaw.
Mix kohlrabi, fennel and fennel fronds with vinaigrette dressing and let chill and marinate for at least an hour.