Kohlrabi Slaw

2 whole kohlrabi slices -- purple or green
1/2 small jicama -- peel, cut in sticks
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/3 cup plain low-fat yogurt
3 sprigs fresh dill -- leaves chopped

Trim the stems, leaves and knobs from the kohlrabi, but do not peel them unless bruised. Cut kohlrabi in half. Using a mandoline or sharp knife, slice into very thin half moons.

Place kohlrabi and jicama in a medium bowl. Add remaining ingredients and toss to combine. Refrigerate slaw for about 30 minutes before serving.

Kohlrabi Slaw printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.