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Sweet carrots and apple-crisp kohlrabi go together perfectly in this variation on traditional coleslaw.

1 ½ pounds kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded

Dressing:

2 tablespoons very finely chopped onion
½ cup low fat sour cream
½ cup mayonnaise
1 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons chopped fresh dill leaf
2 tablespoons chopped parsley
freshly ground pepper to taste

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss.

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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