The name says it all. This salad is easy to make and beautiful to look at, not to mention it tastes great and is full of vitamins and minerals. Serves 6 sides.
Variations: You can substitute 1 c shredded cabbage for the kohlrabi; if you use red beets instead of gold, they will turn everything pink, which may or may not be desired.
- 1 sm bunch radish red or daikon: stems, leaves, & ends trimmed off
- 1 med head kohlrabi peeled, stems, leaves, & ends trimmed off
- 2 med gold beets peeled
- 2 lg carrots
- 4 T rice wine vinegar
- 1 T sugar
- 4 T scallions or green chives; chopped
- to taste salt & pepper
Halve and finely slice the radishes, grate the kohlrabi, beets, & carrot.
Combine with remaining ingredients. Serve at room temperature!
photos: CCF staff