Kohlrabi, Fennel, Carrot, Baby Gem & Cilantro Slaw with Jalapenos and Persimmon Vinegar

By Chef Oliviero Borgna

September 6, 2024

Cook Time

15 minutes

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

Winter Harvest Persimmon Vinegar

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

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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.