Kohlrabi Salad with Horseradish Dressing

Author Notes

Prepare & place in covered bowl:
8 small, young kohlrabi, peeled and grated

1 cup of sour cream

1/2 tablespoon finely chopped dill (if you hate dill, substitute with 1 tablespoon of parsley or chives)

1 tablespoon grated horseradish

1 teaspoon very finely chopped or minced white onion

1 pressed garlic clove

1 teaspoon white sugar

1 tablespoon cider vinegar

salt and black pepper to taste



Mix all dressing ingredients together. Add 3/4 cup or more of the dressing to the kohlrabi until all grated pieces are well coated.

Put in the fridge for a few hours until it is well chilled or overnight.

(note: you may not need all of the dressing depending on the age, variety and condition of the kohlrabi)

Kohrabi tends to have a 'bite' and with horseradish, the salad can be too powerful for some tastebuds. —MayneKitty