Kohlrabi Salad with White Beans and Horseradish from Vedge by Rich Landau and Kate Jacoby

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

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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...

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Ingredients

2 tablespoons capers, drained
2 tablespoons chopped fresh dill
½ cup finely sliced red onions
¼ cup Dijon mustard
½ cup vegan mayo
3 cups peeled, shredded kohlrabi (about 1 pound)
2 cups cooked cannellini beans or one 15-ounce can cannellini beans, rinsed and drained
2 teaspoons sherry vinegar
1 teaspoon sugar
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons bottled horseradish
1 tablespoon olive oil