Fennel, kohlrabi & coriander salad (Salatet shumar w kohlrabi) from Boustany: A Celebration of Vegetables from my Palestine (page 131) by Sami Tamimi

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  • shapije1 on April 11, 2026

    I loved the combination of creamy yogurt, orange zest, and fresh herbs! Didn’t have kohlrabi on hand, but followed the suggestion of trying an alternate root vegetable (carrots!). Careful not to oversalt the dressing as your veggies may already have a decent amount of salt from the first step. Overall, I found the salad enjoyable but it’s too bad that it doesn’t keep for very long.

  • rmardel on September 15, 2025

    This is an excellent salad. I love the way the sweet, anise, crispness of the fennel plays with the soft juicy crispness of the kohlrabi with its earthy, cabbage/turnip vibes. The salting makes both vegetables softer but not dry, and the dressing really enhances the flavor profile, rounding it out nicely. In fact I love this dressing and would use it on other dishes as well, which is good because finding good kohlrabi and fennel is often difficult here, much as I love both of them. The salad as a whole had a subtle layering of flavors and a soft complexity I had not anticipated. I did alter the recipe slightly. There was no orange in house, so I subbed home candied grapefruit peel to good effect, although not probably fitting the original intention. I also added a light sprinkling of sumac, along with the dried mint, to finish the salad. Excellent.

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