Cut the kohlrabi and fennel in half; discard the fennel core. Cut the halves into very thin slices, using a knife or mandolin if you prefer. You should have about 3 cups of fennel and 4 ½ cups kohlrabi. Place vegetables in a large mixing bowl.
Slice celery stalks and fennel stalks thinly and add to the bowl. Add the scallions, lemon juice and olive oil, mixing well to combine. Add the salt, stir, and taste; adjust accordingly. If you’re using feta, olives or avocado, add them just before serving. Serve chilled or at room temperature.
Notes
Recipe developed by Vered Guttman and was originally published on her blog “Vered’s Israeli Cooking”.
