Kohlrabi Salad with White Beans and Horseradish

Name: Kohlrabi Salad with White Beans and Horseradish
Prep time: 5 min
Total time: 5 min
Yield: Serves 4 to 6
Cuisine: German
Ingredients: ½ cup vegan mayo; ½ cup finely sliced red onions; 3 cups peeled, shredded kohlrabi (about 1 pound); 1 teaspoon sugar; 2 cups cooked cannellini beans or one 15-ounce can cannellini beans, rinsed and drained; 2 teaspoons salt; 1 tablespoon olive oil; 2 teaspoons sherry vinegar; 2 teaspoons freshly ground black pepper; 2 tablespoons capers, drained; ¼ cup Dijon mustard; 2 tablespoons bottled horseradish; 2 tablespoons chopped fresh dill

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
5 min

Appears in

Vedge

By Rich Landau and Kate Jacoby

Published 2013

About

Kohlrabi, the “German turnip,” is a crunchy root vegetable that’s delicious raw or cooked. When baked or sautéed, it has a mild broccoli stem–like flavor and luscious creamy texture. Raw, it has a juicy, fresh crunch that we highlight in this punchy, Eastern European–inspired salad. If kohlrabi is unavailable, substitute radishes.

Ingredients

Dressing

½ cup vegan mayo
½ cup finely sliced red onions
¼

Europe
Germany
Vegan
Gluten-free

Method

Combine all of the dressing ingredients in a large bowl and mix well.
Add the kohlrabi and beans to the dressing and toss evenly. Cover and refrigerate the salad for at least 30 minutes (but no longer than 24 hours), then serve.