Kohlrabi Salad

Here's a quick little salad I made after talking to Greg about his adventures with kohlrabi.  He described a good little refrigerator salad he had made with shredded kohlrabi and carrots.   I love having a big bowl of a tasty salad in the fridge.  It's an easy way to sneak some more veggies into my diet.

When I picked up my CSA share there was a HUGE kohlrabi available. I snatched it up.  The dressing is what Julia Child refers to as French dressing.  It's just a simple vinaigrette.   Make it your own.  Add herbs and more garlic.  Add dried chile flakes or chopped jalapeño.  As a matter of fact, run with the salad concept and add other shredded veggies.  Radishes would and onions would be great.  I like it with a bit of parmesan cheese on top.

1 large kohlrabi
2 carrots
2 Tbsp. cider vinegar
1/4 tsp. salt
1 clove garlic, pressed or finely chopped
1 tsp. Dijon mustard
1 tsp. honey
8 Tbsp. olive oil

Use a paring knife to peel the kohlrabi.  Shred on a box grater or with the shredding blade of a food processor. Trim and shred the carrots.  I don't bother to peel them.  You should have about 6 cups of shredded veggies.

In a serving bowl, whisk together the remaining ingredients.  Add the shredded vegetables and toss.  Taste and add more salt and pepper if desired.  Chill until ready to serve.

Makes about 6 (1 cup) servings