If you can find some locally grown carrots and kohlrabi, it will taste even better. The sweetness of the veggies really shines against the sour rice wine vinegar and savoury sesame oil. If you don't own a mortar and pestle, you could try a blender to make the dressing. Just throw all the ingredients in and give it a whirl to crush the fennel seeds a little.
Carrot Kohlrabi Asian Slawadapted from Orangette
2 large carrot, peeled
1 tsp. fennel seed
2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt, or more to taste
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
1 tsp. toasted sesame oil
1/4 cup hemp seeds
1/4 cup toasted cashews, chopped
1 cup cooked French lentils (optional)
Peel the kohlrabi and carrots and trim ends. Slice and julienne as thin as possible into little matchsticks. A mandolin would work well, or a very sharp knife.
In a small dry skillet, toast the fennel seeds over medium heat until they begin to brown slightly and smell toasty. Be careful not to burn them. Place in a mortar and pestle or spice grinder, and grind them into a coarse powder.
In a mason jar combine the fennel seeds, vinegar, salt, pepper. Add the olive oil and sesame oil and give it all a good shake. Pour over the vegetables and toss to coat. Top with hemp seeds and toasted cashews. Serve on a bed of lentils (optional).