·2/3 cup nonfat plain Greek yogurt
·2 tablespoons fresh lemon juice
·1 tablespoon coarse-grained Dijon mustard
·2 tablespoons finely chopped fresh parsley, plus more for garnish
·1 and 1/2 pounds kohlrabi bulbs (peeled), cut crosswise and then cut into very thin strips (julienned)
·2 large carrots, peeled and julienned
·1 medium Pink Lady apple (peeled), cored and julienned
Combine the Greek yogurt, lemon juice, mustard, and chopped parsley in a large bowl. Add the kohlrabi, carrots, and apple. Mix well to coat evenly. Let sit at room temperature for a few minutes to allow the flavors to blend. Garnish with parsley sprigs. Serve and enjoy!
We can only recommend these to any potential customer. Quality of the produce is extremely high and the variety fantastic. I’ve had squashes I did not know existed and the flavour of the carrots and cabbages unbeatable.
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