Kohlrabi was described to me as radish-like, but I think it’s much tastier!
Prep: 25 minutes
Ingredients
- 4 or 5 small kohlrabies, about 1 pound
- ½ avocado
- 5 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1/3 cup sour cream or yogurt
- ½ teaspoon sea salt
- 1½ tablespoons finely chopped tarragon
- 2 tablespoons finely chopped parsley or chervil
- 1 tablespoon slivered chives, plus more for garnish
- Freshly ground pepper
Directions
Prep the kohlrabi:
- If kohlrabies are young and tender, you don’t need to peel them. If older and less than tender, slice off skins.
- Cut kohlrabies into fine julienne. (Use a mandolin if you have one.)
Make the dressing:
- Peel and slice avocado.
- Combine with oil, vinegar, sour cream and ½ teaspoon salt in a food processor; puree until smooth.
- Stir in tarragon, parsley and chives; taste for salt and season with pepper.
- Toss kohlrabi matchsticks with just enough dressing to coat well.
- Garnish with chives.
Per serving: 87 calories, 8 g fat, 2 g saturated fat, 4 mg cholesterol, 3 g carbohydrates, 1 g protein, 127 mg sodium, 2 g fiber
