This was my first time using kohlrabi, and this was the perfect recipe for it. I was leery, but the mustard and vinegar worked so well and payed on the pepperiness of the kohlrabi. I didn't have parsley, so used dill. I served with sloppy joe and everyone enjoyed.
I also found this to be quite tasty, even without the refrigeration step. I love broccoli slaw so this looked to be a close cousin, and I wasn't disappointed. With the crunch of the kohlrabi it's as much about texture as flavor, and I agree that the fennel seeds add an interesting twist (perhaps the equivalent to celery seed in cabbage slaw?) - although next time I may try the tarragon as suggested. Like the other reviewer I also used green kohlrabi, and as I didn't have brown mustard either I used Dijon. I served this with grilled stuffed chicken breasts and roasted red potatoes.
This is one of the most delicious salads I've ever tasted. My farmer's market didn't have "red" kohlrabi, so I used the green & white variety with no problems. Be sure to julienne the slices thinly and do let the salad sit for at least a half hour. The dressing is fantastic--don't be afraid of all the fennel seed. It's a crucial flavor component and it mellows as the salad sits. I did use a creole brown mustard, which has a slightly more peppery taste than a plain brown. This is so delicious! Served with the Cooking Light Jamaican-spiced chicken thighs and baked sweet potatoes.