Directions

1. Preheat grill to medium (300°F to 350°F). In a medium bowl combine sour cream, vinegar, sugar, marjoram, and salt and pepper to taste; set aside.
2. Coat kohlrabi with nonstick cooking spray. Place on grill. Grill, covered, 10 minutes or until tender, turning once. Remove from grill and let cool slightly.
3. Add peach, carrot and green onions to sour cream mixture; toss lightly. Coarsely chop kohlrabi; add to peach mixture, and toss. Serve immediately, or cover and chill until serving.