Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Whole kohlrabi -- purple or |
\N \N | Green |
½ small | Jicama -- peeled,cut into |
\N \N | Stic |
1 teaspoon | Fresh lemon juice |
½ teaspoon | Salt |
1 pinch | Freshly ground black pepper |
⅓ cup | Plain low-fat yogurt |
3 \N | Sprigs fresh dill -- leaves |
\N \N | 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.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve