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Ingredients
2 cups shredded pared kohlrabi
1/2 cup shredded carrot
2 tbsp each chopped scallion (green
onion) and plain low-fat yogurt
1 tbsp chopped fresh Italian (flat-leaf)
parsley
2 tsp reduced-calorie mayonnaise
1/2 tsp apple cider vinegar
Dash each salt and pepper
Method
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In salad bowl combine kohlrabi, carrot
and scallion; set aside.
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In small bowl combine remaining
ingredients; pour over vegetable mixture and toss to coast
thoroughly.
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Cover and refrigerate until chilled,
about 30 minutes.
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Toss again just before serving.
Notes:
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What is a cabbage turnip?
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It's another name for kohlrabi.
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Fresh kohlrabi is available from late
spring through early fall, with a peak in midsummer.
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Select kohlrabi that have bulbs no more
than about 3 inches in diameter.
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Larger kohlrabi tend to be rough and
bitter-tasting.
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