Kohlrabi Salad

Theo Randall combines mild, sweet cabbage with fennel, capers and anchovies to make a tangy starter with plenty of bite
By Theo Randall
Kohlrabi Salad
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 large kohlrabi
  • 2-3 tinned anchovies
  • 1/2 tsp fennel seeds
  • pinches of salt
  • 1 tsp capers
  • 1/2 bulbs fennel
  • olive oil, to taste
  • lemon juice, to taste


1. Peel the kohlrabi and slice it thinly on a mandolin.

2. Crush the anchovies and fennel seeds in a pestle and mortar using some salt to help it grind.

3. Chop the capers and the parsley roughly and slice the fennel thinly using a mandolin.

4. Put all the ingredients together in a bowl and mix thoroughly, adding the olive oil and lemon juice as a dressing.

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