Serves 4 people
2 small baby Kohlrabi
2 bunches baby White Turnips
2 bunches radishes such as Red, Pink, White Icicle or French Breakfast Radish
1 Watermelon radish
2/3 Cup Sour Cream
1 T. Red Wine Vinegar
1 T. Garlic Chives or Chives, minced
Coarse Sea Salt and Freshly Ground Pepper
Peel and shred Turnips and Kohlrabi on a mandoline or a grater. Shred unpeeled Radish in a separate bowl, sprinkle with salt, and let rest for 15 minutes.
Combine all vegetables with sour cream and vinegar. Sprinkle with herbs and add salt and pepper.
Serve as a cool and refreshing salad or side dish.