Source: Enlitened Kosher Cooking by Nechama Cohen

Kohlrabi salad with a delicious light dressing.

Servings

6 cup kohlrabi , peeled and sliced (2 large heads)
1 medium red bell peppers , seeded and sliced
5 scallions , chopped
1.5 tsp olive oil
1 tsp fresh lemon juice
1 pinch salt and pepper

1 Place all salad ingredients in a large bowl.
2 In a small bowl, mix the dressing ingredients together and pour over the vegetables. Mix together and serve.

The vegetables can be sliced by hand or in a food processor using the slicing disc attachment. The food processor will slice the vegetables much thinner than by hand and left over salad will not store as well.