Thai Kholrabi Salad

Raw kohlrabi is crunchy, juicy and crispy, which makes it work well in salads and slaws. Always peel the fibrous outer layer of the bulb and separate the leaves from the bulb. The leaves can then be sauteed, in a similar way to spinach. Here the bulb is finely cut into matchsticks and tossed in a zingy dressing, inspired by the Thai classic raw papaya salad.


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