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).