Kohlrabi slaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole kohlrabi -- purple or | |
| Green | ||
| ½ | small | Jicama -- peeled,cut into |
| Stic | ||
| 1 | teaspoon | Fresh lemon juice |
| ½ | teaspoon | Salt |
| 1 | pinch | Freshly ground black pepper |
| ⅓ | cup | Plain low-fat yogurt |
| 3 | Sprigs fresh dill -- leaves | |
| Chopped | ||
Directions
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