Kohlrabi, Fennel, Carrot, Baby Gem & Cilantro Slaw with Jalapenos and Persimmon Vinegar
March 20, 2025
In this Recipe
Ingredients
Jalapeño1 - 2
Flamingo Estate Winter Harvest Persimmon Vinegar1/4 cup
Kohlrabi2
Fennel1
Carrots1
Cilantro1/2 bunch
Little Gem Lettuce3, or other baby lettuces
Shallot1
Watermelon Radish1
Flamingo Estate Extra Virgin Olive Oil1 tbsp
Saltto taste
Black Pepperto taste
Steps
- Wash all of your vegetables in cold water.
- Slice one jalapeno, or two depending on how much spice you like, into very fine rounds on a mandolin, or with a very sharp knife. Soak in a small bowl with the vinegar and set aside.
- Remove the leaves from your kohlrabi and discard. Slice kohlrabi in half and make matchsticks by first cutting ⅛ inch slices then laying those stacked on one another and cutting a similar width, parallel to your original cut set aside.
- Now do the same for the fennel, first trimming the stalks and leaves. Those can be used for a number of other things so do not discard.
- Wash and peel your carrots, then using a peeler, create lots of long ribbons. Place these in ice water for 5 minutes.
- Pick the leaves off of your cilantro and set aside and then finely chop the stems (cilantro stems are where all the flavor is. Set those aside as well.
- Clean your baby lettuces and trim from the stem, slit the larger leaves down the middle so you have two pieces from each leaf and leave the smaller ones whole.
- Shave your shallots extremely finely on a mandolin if you have one, or with a very sharp knife.
- Wash your watermelon radish, slice into ⅛ inch slices and then turn sideways and make matchsticks out of this as well.
- Now combine the kohlrabi, carrots, fennel, cilantro stems, and shallots into a metal bowl, add the soaked jalapenos and some salt. Mix well and let it sit for 10 minutes so the vinegar has a light effect on the vegetables.
- Add your lettuce and cilantro leaves along with a tablespoon of oil and cracked pepper; mix and enjoy.
Cook a meal for someone you love
