Peel the kohlrabi and cut into wafer-thin slices with a sharp knife (a vegetable slicer cuts too thick - you can also use a slicer) and arrange on a plate. Drizzle the carpaccio with pumpkin seed oil and then season with a little salt.
Vegetarian carpaccio - it doesn`t always have to be meat. This kohlrabi carpaccio fits wonderfully as a starter or just as a snack in between
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