This wonderful, refreshing salad is just loaded with fresh summer veggies.
1 fennel bulb
2 small zucchini (or yellow summer squash)
1 tablespoon fresh sweet onion, finely minced
1 tablespoon fresh parsley, chopped
1/2 tsp garlic, crushed (or to taste)
1 teaspoon grated fresh ginger
2 tablespoons sour cream
1 tablespoon lemon juice
Salt and pepper to taste
Using a mondoline, slice the fennel very thinly. Peel the kohlrabi and cut it half from top to bottom, and use the mandoline to make very thin half-circle slices. Use your peeler to turn the carrots and zucchini into long, thin, noodle-like strips. (Do this by turning the carrots and zucchini as you peel so you always have narrow strips. You can stop when you get down to the seed core of the zucchini.) Add all the veggies to a large bowl and toss them around until they are more or less randomly combined.
Add the onion, parsley, garlic, and ginger to the bowl. The garlic is a nice addition, but add it carefully and sparingly - strong cloves will overpower the flavors in the salad.
Add the sour cream, mayo, and lemon juice to the bowl and toss it all together until all is coated, like a coleslaw. Salt and pepper to taste, and feel free to add more lemon juice to brighten up the flavors.
Even if you're not wild about the licorice-like flavor of fennel bulbs, you may find this salad to your liking. The other veggies soften the flavor of the fennel while maintaining a delightful crunch.