Kohlrabi/Turnip Slaw

Serve with a crisp white like Morovino 2011 Pinot Grigio Rose

2 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.  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.

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