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
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