Asian Kohlrabi Slaw

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Washington Post

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Ingredients

3 medium kohlrabi stems, peeled and grated (3 cups; see headnote)

2 carrots, grated (see headnote)

2 scallions, white and light-green parts, chopped

Leaves from 10 to 15 stems parsley, chopped (1/3 cup)

1/2 teaspoon freshly grated ginger

1 tablespoon sesame oil

4 tablespoons rice wine vinegar

1 tablespoon Thai sweet red chili sauce

1 teaspoon Sriracha hot chili sauce (optional)

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