I am always looking for new recipes for some of those summer vegetables that I grow every year for the enjoyment of seeing them grow and because I know they are healthy. Kohlrabi is one of those vegetables

If you are buying it at a store or farmer's market pick the smaller bulbs and make sure the leaves are still attached. Kohlrabi is very high in Vitamin C; 1 cup has almost 100% of your daily requirement of Vitamin C and is also very high in fiber.

I found a great recipe on Orangette's blog. It was adapted from The Farm to Table Cookbook, by Ivy Manning, and Chef Fearn Smith of The Farm Cafe.

I often have a habit of trying to reinvent the wheel but this recipe was perfect as is. I decided to leave out the pea shoots because I did not have them and I also left out the garlic. The second time I made this recipe my carrot and kohlrabi pieces were a little big so I steamed them for about three minutes and that worked out really well. The fennel seeds and the toasted sesame oil give this salad a really interesting flavor and the crunch of the carrots and kohlrabi is very refreshing. Try it as a side dish or even a snack by itself.

Kohlrabi Salad

2 medium red or green kohlrabi bulbs
1 large carrot, peeled
1 tsp. fennel seed
2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt, or more to taste
1/2 tsp. freshly ground black pepper
1 small garlic clove, pressed (optional)
2 Tbsp. olive oil
1 tsp. toasted sesame oil
2 cups pea shoots (optional)

Trim away any stems from the kohlrabi bulb. Using a sharp chef’s knife or a sharp vegetable peeler, cut and discard away its tough outer skin. Then julienne the kohlrabi, using either a mandolin or the same sharp knife. Julienne the carrot too.

In a small dry skillet, toast the fennel seeds 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.

In a small bowl, combine the fennel seeds, vinegar, salt, pepper, and garlic, if using. Slowly whisk in the olive oil and sesame oil. Pour over the vegetables and toss to coat. Taste, and add more salt, if needed.

Chop the pea shoots, if using, into 1-inch pieces and toss into the salad immediately before serving.