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Saturday, July 19, 2008

Recipe: Kohlrabi and Carrot Slaw

Sweet carrots and apple-crisp kohlrabi go together perfectly in this variation on traditional coleslaw.

2 tablespoons very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons chopped fresh dill leaf
2 tablespoons chopped parsley
freshly ground pepper to taste
1 1/2 pounds kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss.

Serves 4 to 6.

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