Kohl-slaw (Coleslaw made from Kohlrabi)
This
variation of a regular coleslaw, has kohlrabi, a Chinese vegetable, instead of
the traditional cabbage. Also, instead
of using all mayonnaise, add yogurt and lemon (and a bit of sugar.) Try switching up your conventional slaw.
Serve
at a picnic with friends and loved ones.
1
large kohlrabi, outer skin removed
3
carrots, peeled
½ cup
plain lowfat yogurt
¼ cup
light mayonnaise
2
tablespoons lemon juice
½ teaspoon
celery salt
3
tablespoons sugar
2
tablespoons fresh parsley, chopped
(Optional - add some chopped red pepper for color, as suggested by my mother.) :-)
(Optional - add some chopped red pepper for color, as suggested by my mother.) :-)
(note: This Kohlrabi is from the local market at my parents place: Chesapeake's Bounty
Directions:
Using
a food processor, chop the carrots and kohlrabi.
Whisk
yogurt, mayo, lemon juice, celery salt, and sugar in a large bowl until
blended. Look for it to be a little tangy and slightly sweet.
Add chopped
slaw, dressing, and fresh parsley – toss to coat. (Can be made up to 2 hours ahead. Cover and
chill.)
Fourth of July Recipes:
Green Bean Salad http://boysandbeets.blogspot.com/2014/08/green-and-purple-bean-and-tomato-salad.html
German Potato Salad http://boysandbeets.blogspot.com/2014/08/german-potato-salad-with-bacon-and-dill.html
Original Recipe: http://www.epicurious.com/recipes/food/views/Enlightened-Traditional-Coleslaw-106826
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