Kohlrabi salad with horseradish dressing
Dressings
Prepare & place in covered bowl: <br />8 small, young kohlrabi, peeled and grated <br /> <br /> 1 cup of sour cream <br /> <br />1/2 tablespoon finely chopped dill (if you hate dill, substitute with 1 tablespoon of parsley or chives) <br /> <br /> 1 tablespoon grated horseradish <br /> <br />1 teaspoon very finely chopped or minced white onion <br /> <br />1 pressed garlic clove <br /> <br />1 teaspoon white sugar <br /> <br />1 tablespoon cider vinegar <br /> <br />salt and black pepper to taste <br /> <br /> <br /> <br />Mix all dressing ingredients together. Add 3/4 cup or more of the dressing to the kohlrabi until all grated pieces are well coated. <br /> <br /> Put in the fridge for a few hours until it is well chilled or overnight. <br /> <br />(note: you may not need all of the dressing depending on the age, variety and condition of the kohlrabi) <br /> <br />Kohrabi tends to have a 'bite' and with horseradish, the salad can be too powerful for some tastebuds.
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