Crunchy Kohlrabi Red Devils

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Crunchy Kohlrabi Red Devils

 

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 bulbs

 

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.

 

 

 

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