If you are getting tired of roasted or boiled vegetables with dinner, try this light and refreshing winter salad. I love raw kohlrabi; it is a nice complement to the carrots and parsley. You can also add some fresh dill or mint.
Carrot and Kohlrabi Salad
10 medium carrots (or 8 orange and 2 purple), peeled
1 medium bulb kohlrabi, trimmed and peeled
juice of 1 large orange
1/4 cup olive oil
1/4 cup rice vinegar
1 teaspoon sugar
salt and freshly ground black pepper to taste
1 cup chopped Italian flat leaf parsley (1 large bunch)
Grate carrots and kohlrabi in a food processor. Transfer to a large bowl. Add orange juice, oil, vinegar, sugar, salt and pepper to taste. Mix well. Add parsley and mix again. Chill 30 minutes before serving. Serves 6-8.