2 medium red or green kohlrabi bulbs
1 large carrot, peeled
1 teaspoon fennel seed or 1/2 teaspoon ground fennel
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 small garlic clove, pressed (optional)
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 to 2 Thai bird chilis (optional), minced
1. With a sharp chef’s knife, peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the carrot.
2. 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.
3. Combine the ground fennel seed, vinegar, salt, pepper, and garlic and chilis, if using. Slowly whisk in the two oils. Pour over the vegetables and toss to coat. Taste for salt. Serve.