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Kohlrabi Coleslaw with Paprika Dressing

Four servings

3 tbs. white wine vinegar
1 tbs. Hungarian sweet paprika*
1/2 cup olive oil
2 tsp. prepared white horseradish
1/2 tsp. sugar
2 large kohlrabi, trimmed (leafy tops reserved), peeled, cut into large pieces
1 large carrot, peeled, cut into 2-inch lengths

Combine vinegar and paprika in small bowl. Whisk in oil. Mix in horseradish and sugar. Season dressing to taste with salt and pepper.

Using medium shredding disk, shred kohlrabi, then carrot, in processor. Transfer vegetables to medium bowl. Thinly slice enough reserved kohlrabi leaves to make 1 cup; add to bowl. Toss with dressing. Let coleslaw stand at least 30 minutes and up to one hour before serving.

*Hungarian paprika is more pungent than the American version. You can find it at specialty food stores, but if it’s unavailable, regular paprika will work, too (the flavor will just be less intense).

Recipe excerpted from The Bon Appétit Cookbook by Barbara Fairchild (John Wiley & Sons, 2006).