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This year I got Too. Much. Kohlrabi. in my CSA, and found that I liked it best shredded and dressed, either just like a cole slaw or an asian sesame oil slaw with scallions. It’s cabbage-y, so you can’t even really tell that it not normal slaw.

My Hungarian grandmother used it when making chicken stock too, and her soup was the best food in the world, so there’s something to that as well.

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