Creamy Kohlrabi Salad

Thanks to Illinois Benedictine University Dietetic Intern Megan Kochanek for sharing this recipe. Adjust the recipe to the amount of kohlrabi you have available.

1 pound kohlrabi
3 scallions, minced
1 tablespoon minced red onions
1/4 cup part-skim ricotta cheese
2 tablespoons mayonnaise
1 teaspoon coarse grain mustard

Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes. When kohlrabi is cool enough to handle, remove the skins with your fingers. Place kohlrabi in a medium bowl with scallions and onion. In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy. Pour ricotta mixture over kohlrabi mixture and toss well to combine. Serve warm or at room temperature.

Serves 4.