1 lb kohlrabi (about 4 medium bulbs), peeled and grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 tsp chopped fresh thyme
1 large clove garlic, minced
1/2 c. sour cream
1/3 c. olive oil
4 c. wine vinegar
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix everything from kohlrabi to garlic. Then in a separate bowl mix everything else. Pour the dressing over the vegetables, toss to coat. Refrigerate for 2 hours before serving.

Source: Farmer John’s Cookbook by John Peterson