3 green onions
2 tbsp Olive oil
¼ cup Apple cider vinegar
¼ cup honey
1 tsp Fennel seeds crushed
Salt & pepper to taste
Remove the leaves and stalks from the kohlrabi, slice into rounds then cut in match sticks, do the same with the carrot. Cut the green onion on the bias and add all three to a medium sized bowl.
Combine the olive oil, apple cider vinegar, honey, fennel seeds, salt and pepper. Refrigerate for 20 minutes, re-toss before serving.
This slaw is a great addition to your favourite fish taco; consider a funky mayo, some cilantro and fresh lime juice and you have a flavorful and light meal!
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