Kohlrabi
Crunchy Red Devils
Posted by Carole Koch
2 tablespoons apple cider vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
1/2 teaspoon sugar
3 medium kohlrabi
Whisk together all ingredients, except kohlrabi, with 1/2 cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2 to 3 days, stirring occasionally. Serve cold or at room temperature.
Makes 3 to 4 servings.
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
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