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Crunchy Red Devils

Adapted from the Vegetarian Gourmet

2 Tbsp. Apple Cider Vinegar
2 shallots, minced
1/4 c. hot red pepper sauce
1 tsp. grainy mustard
½ tsp. sugar
3 medium kohlrabi bulbs

Combine first five ingredients plus 1/2 cup of water and whisk. Prepare kohlrabi by pleeling off tough outer skin and slicing thinly. Add kohlrabi to marinade and stir to coat. Cover and refrigerate for 2-3 days, tossing occasionally. Serve chilled or warmed to room temperature.