Courtesy of Deb Deacon
1 ¼ # kohlrabi, peeled and shredded
2 ea. large carrots, peeled and shredded
½ ea. red bell pepper, seeded and diced
½ cup scallions, chopped
2 tabl. olive oil
2 tabl. cider vinegar
2 tea. fresh dill, or more to taste — chopped
2 tea. sugar
¼ tea. cumin
½ tea. mustard powder
to taste salt and pepper
1/3 cup plain yoghurt, drained or Fage Classic Greek yogurt (already strained)
In a large bowl, combine salad components.
In a small bowl, combine oil, vinegar, sugar, cumin, mustard, salt and pepper.
Stir in the yoghurt, and whisk the ingredients to blend them well.
Pour the dressing on the salad, toss the ingredients well, cover the bowl, and refrigerate the salad for about 2 hours before serving it.
Servings: approximately 6
Toss raw shredded kohlrabi with 1 tablespoon kosher salt in sieve set over a bowl.
Let stand 30 minutes or more, tossing occasionally.
Drain kohlrabi, rinse lightly, and then spin dry.
This way your strips stay firm after the dressing is added (they can even be prepared a day in advance).
Drain the yoghurt by placing it in a fine mesh strainer over a bowl.
Let stand in refrigerator for about an hour.