Low Fat, Healthy Cole Slaw

I make this recipe with Kohlrabi and Turnips, because that's what is in my CSA harvest box. If you want to make a more traditional version, replace the Kohlrabi and Turnips with 1 small head of cabbage, shredded. Or just go crazy and explore Kohlrabi, it's delicious!

KOHLRABI/TURNIP SLAW

2 baseball sized Kohlrabi, peeled
2 Turnips, peeled
2 large Carrots, peeled
½ cup non-fat plain yogurt
1 T. Dijon mustard
1 t. sugar
2T Rice Wine vinegar
1T prepared horseradish
Salt & Pepper

Shred kohlrabi, turnips and carrots using a box grater, or, even better, the shredding blade on your food processor. Dissolve sugar in Rice Wine Vinegar. Add yogurt, Dijon and horseradish to vinegar and stir well. Squeeze the water out of the veggies (you don't need to do this step if using cabbage) and place veggies in a non-reactive bowl. Add yogurt mixture and stir to combine. Add salt and pepper to taste. Refrigerate for ½ hour before serving. Tangy. Healthy. Delicious.