1. Trim and peel the kohlrabi bulbs, and cut them into strips about 1/4 inch thick and 2 inches long. Drop the strips into boiling water for 1 minute. Rinse them under cold water, and drain them.
2. Put the kohlrabi strips into a bowl, and add the onions, tossing the two vegetables to mix them.
3. In a small bowl, combine all the dressing ingredients. Pour the dressing over the kohlrabi mixture, and toss the salad. Chill the salad, covered, for 2 hours or longer before serving.
Wine Pairing(s)
Castell del Remei Blanc Planell
Thomas Halby Chardonnay
King Fish Chardonnay
Rock River Chardonnay
Coppola 'Diamond Collection' Chardonnay
Forest Ville 'Sonoma Reserve' Chardonnay
Murphy Goode Chardonnay Sonoma County
Jekel 'Gravelstone' Chardonnay
Stonestreet Chardonnay
Rombauer Chardonnay
Calories From Fat 14 Protein 10 Total Fat 1 Carbohydrates 43
Calories 194 Dietary Fiber 18 Calcium 211 Iron 4 Sodium 184 Vitamin A 514
This recipe has been added to the following public cookbooks:
Vegetables
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