Fennel and Kohlrabi Slaw is a bright and flavorful choice for dining al fresco on a hot summer's eve. With the power to kick start your digestive system, fennel is a perfect vegetable to begin your meal with. The aromas of anise from the fennel and lemon arouse the appetite, while the fresh and simple ingredients of the slaw are palate cleansing for the main course.
One small head of purple cabbage
Two small bulbs of fennel, cored
½ cup fennel leaves
One bulb of kohlrabi, trimmed, peeled and cored.
Two small red onions
½ cup extra virgin olive oil
Zest and juice from one small lemon
½ teaspoon Himalayan pink salt
½ teaspoon freshly cracked pepper