Ingredients
Salad:
2 carrots, peeled
1 bulb of fennel
4 large radishes
1 yellow beet
1 medium kohlrabi
½ red cabbage
½ savoy cabbage
½ red onion
1 shallot
Dressing:
1 cup nonfat Greek yogurt
2 tablespoons whole grain mustard
The juice of ½ lemon
1 tbsp extra virgin olive oil
Fresh herbs (such as mint, dill & parsley) roughly chopped
salt and black pepper to taste
Preparation
Julienne all root vegetables and put into a large mixing bowl. Finely slice the cabbage, onion and shallot and add to the root vegetable mixture.
In a small mixing bowl, mix together the lemon juice, olive oil, herbs, yogurt and mustard. Dress the salad, mixing well to coat. Season with salt and pepper to taste.
