Kohlrabi Julienne Salad
- 3 to 4 medium kohlrabi
- 3 carrots with green tops
- 5 medium radishes
- 1/4 c finely chopped fresh parsley
- 1/4 c sour cream or buttermilk
- 1/4 c mayonnaise
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- generous pinch freshly ground pepper
Remove kohlrabi tops, thinly slice off outer rind of bulbs. Julienne remaining bulb with a mandoline or food processor fitted with jullienne blade. Place in a glass bowl.
Remove tops from carrots, wash, roll up tops in a paper towel. Cover with plastic wrap and set aside in the refrigerator for later. Julienne carrots, add to kohlrabi. Trim radishes, julienne. Add radishes to kohlrabi along with parsley, toss.
For dressing, slowly whisk sour cream into mayonnaise, then stir in lemon juice, mustard, salt and pepper until well. mixed.
Pour dressing over kohlrabi, lightly toss until well mixed.