Spinach, Cabbage and Kohlrabi Salad with Horseradish Vinaigrette


  • 1 large bunch tender spinach
  • 2 cups thin sliced purple cabbage
  • 1 medium kohlrabi cut into small narrow strips
  • 3 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 2 tsp prepared horseradish
  • ½ tsp brown mustard
  • ½ tsp sugar
  • Salt and pepper
  • 4 Tbs sunflower seeds


Wash and stem spinach; tear into bite-size pieces; dry in salad spinner or with towels. Place in large bowl with cabbage and kohlrabi. Combine olive oil, vinegar, horseradish, mustard and sugar in small jar with lid. Season with salt and pepper; shake vigorously. Toss dressing with salad; divide onto plates and garnish with sunflower seeds. Makes 4-6 servings.