Rainbow Root Salad

The name says it all. This salad is easy to make and beautiful to look it, 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.

From the farm: red or daikon radish, kohlrabi, gold beets, carrots, scallions or green chives

Ingredients

• 1 sm bunch red or daikon radish 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

Instructions

Halve and finely slice the radishes, grate the kohlrabi, beets, & carrot.

Combine with remaining ingredients. Serve at room temperature!