Kohlrabi Coleslaw with Paprika Dressing

Bon Appetit, Tastes of the World

3 T. white wine vinegar	½ tsp. sugar
1 T. sweet Hungarian paprika	2 large kohlrabi (leafy tops reserved), trimmed, peeled, cut into large pieces
½ c. olive oil	1 large carrot, peeled, cut into 2-inch lengths
2 tsp. purchased cream-style white horseradish

Combine vinegar and paprika in bowl. Whisk in oil. Mix in horseradish and sugar. Season with salt and pepper. Using medium shredding disk, shred kohlrabi and carrot in processor. Transfer vegetables to bowl. Thinly slice enough kohlrabi leaves to make 1 cup; add to bowl. Toss with dressing. Let stand at least 30 minutes before serving. (4 servings).