Kohlrabi Slaw

from Janet & Scott
Shredded raw kohlrabi tastes like cabbage, but it has a bit more of a radish texture and radish zip. It makes a nice slaw.

3-4 medium Kohlrabi
2 medium carrots
1 cup mayonnaise
6 oz. plain yoghurt
¾ cup white vinegar
3 tablespoons sugar
Pepper to taste

Rinse the kohlrabi. Trim the stems and remove the tough core. Shred the kohlrabi and carrots in a food processor, using theshredding blade, and place shredded vegetables in a large mixing bowl (approximate yield 5 -6 cups). Combine the mayonnaise, yoghurt, vinegar and sugar in a medium bowl to make a dressing, adjusting the ingredients to taste. Add just enough of the dressing to lightly coat the shredded kohlrabi. Let rest at room temperature for 15 minutes. (The kohlrabi will release a fair amount of water.) Drain the excess water from the slaw and finish dressing. Chill. You can also adjust the proportions between the mayonnaise and yoghurt– with a larger proportion of yoghurt making it a bit creamier. If you like your slaw less sharp, add a bit more sugar. (As the dressed slaw marinates, it will get sharper.) Decrease the vinegar and add freshly squeezed lemon juice to the dressing for a brighter flavor.