Kohlrabi-Carrot Salad with Dill Vinaigrette
Combine vinegar, olive oil, sugar, dill, celery seeds, salt, and ground pepper in a small screw-top jar. Cover and shake well to combine.Advertisement
Combine kohlrabi, bell pepper, carrot, and onion in a large bowl. Add vinaigrette; toss gently to coat. Cover and chill for 2 hours, stirring occasionally to coat with dressing.
Stir before serving. Serve salad on lettuce leaves.
Tips: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 teaspoon sugar. Nutrition Facts Per Serving with Substitute: same as below, except 45 cal.
If desired, substitute 3 cups chopped green cabbage (about 12 ounces) for the kohlrabi.
To make ahead: Make the dressing (Step 1) and refrigerated (covered) for up to one week. Salad may be prepared ahead: prepare as directed in Steps 1-2, except chill for up to 2 days. Serve as directed in Step 3.
1 1/2 vegetable