Ingredients (serves 4-6)
1 carrot, peeled
1-2 kohlrabi, peeled
2 fennel bulbs
1 spring onion
½ hot green pepper
2-3 tablespoons olive oil
1/3-1/2 cup freshly squeezed lemon juice
salt
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- Cut the carrot and kohlrabi into very thin strips (julienne).
- Quarter the fennel bulbs and cut each quarter into very thin strips (julienne).
- Slice the hot pepper and spring onion into rings.
- Place all of the vegetables in a bowl. Pour in the olive oil and lemon juice. Season with salt and mix thoroughly. Set aside for a few minutes to allow the salad to absorb the flavors. Mix again and serve or store in the refrigerator for up to 12 hours.