Kohlrabi Carrot Slaw

• FOR THE DRESSING:
• 1/2 cups Plain Yogurt
• 2 Tablespoons White Vinegar
• 1 Tablespoon Sugar
• 1 Tablespoon Chopped Onion
• 1/2 Tablespoons Fresh Dill
• 1/4 teaspoons Prepared Horseradish
• 1/2 teaspoons Prepared Mustard
• Salt And Pepper, to taste
• FOR THE SLAW:
• 2 whole Kohlrabi
• 6 whole Medium Carrots

1. For the dressing, whisk together yogurt, vinegar, sugar, onion, dill, horseradish, and mustard. Season to taste with salt and pepper. Refrigerate while making slaw. Makes scant 3/4 cup dressing.
2. Peel and cut kohlrabi into matchstick-sized pieces. Peel and cut carrots into similar size and shape.
3. Toss slaw with refrigerated dressing. Chill 1 hour before serving.
4. Dressing inspired by the Joy of Cooking's low-fat coleslaw.

dressing, plain yogurt, white vinegar, sugar, onion, fresh dill, ubc, salt, slaw, carrots

Taken from tastykitchen.com/recipes/salads/kohlrabi-carrot-slaw/ (may not work)