Kohlrabi & Carrot Slaw

Farmer John’s Cookbook


1 pound kohlrabi, peeled, grated

1/3 c. extra virgin olive oil

2 medium-large carrots, grated

4 c. wine vinegar

1 red bell pepper, diced

1 ½ tsp. chili powder

1 small red onion, chopped (about ½ c.)

½ tsp. salt

2 tsp. chopped fresh thyme

¼ tsp. black pepper

1 large clove garlic, minced


½ c. sour cream



Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a large bowl.  Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.  Pour the dressing over the vegetables and toss to coat.  Cover and refrigerate for 2 hours before serving.