4 med. kohlrabi (1 ¼ lb.), peeled	3 med. carrots	1 cup radishes, trimmed
1/3 cup rice vinegar	2 tbsp. sugar	2 tsp. dark sesame oil
1 tbsp. soy sauce	dash ground red pepper (cayenne)

1. In food processor bowl with medium shredding blade, shred kohlrabi, carrots and radishes.
2. In large bowl, combine all remaining ingredients; mix well. Add shredded vegetables; toss to coat. Cover; refrigerate at least 1 hour to blend flavors.

Ingredient info:
Kohlrabi, also called cabbage turnip, is a member of the turnip family. The pale green or purple-white bulb tastes similar to a sweet, mild turnip. Both the bulb and the greens are edible. The bulb can be sliced raw into salads, used in stir-fries, or steamed. The smallest bulbs are the most tender bulbs. Purchase kohlrabi that is firm, heavy and unblemished.

Dark sesame oil is made from toasted sesame seed. Its rich, nutty taste adds an accent to Asian-style recipes. The oil doesn't keep well, and must be stored in the refigerator.

Serving size: 2/3 cup
Calories: 80
Calories from fat: 20
Dietary exchanges: 2 vegetable, ½ fat