Kohlrabi

Kohlrabi and Carrot Slaw

1 1/4 pounds kohlrabi, trimmed, peeled, shredded
2 large carrots, shredded
1/2 red bell pepper, seeded and diced
1/2 cup chopped scallions
1 teaspoon dill, chopped fresh
1 egg
1/3 cup olive oil
1/3 cup tarragon wine vinegar
1/3 cup sour cream
1 teaspoon chili, ground, mild
1/2 teaspoon cumin, ground
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine kohlrabi, carrots, bell pepper, scallions, and dill in a large bowl. Toss lightly. Beat the egg in a medium bowl. Slowly add the oil, vinegar, sour cream, chiles, cumin, salt and pepper. Pour this dressing over the vegetables and toss well. Refrigerate covered for 2 hours before serving.

Serves 4 to 6.

From Kristen the Cook, 1997, Angelic Organics.

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