Raw kohlrabi lasagna

Ingredients for 2 servings:

• 1 m.-large kohlrabi
• 10 tomatoes, dried
• 20 leaves of fresh basil
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar, vegan
• n. B. Water (approx. 120 ml, possibly a little more or less)
• 1 tsp sweet paprika powder
• 1 pinch of paprika powder, hot
• n. B. Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the kohlrabi. Slice it very thinly using a mandolin. For the sauce, finely chop the sun-dried tomatoes and basil leaves and place them in a tall, narrow bowl along with the olive oil, vinegar, and spices. Blend with an immersion blender. Add enough water to create a creamy sauce. Layer the kohlrabi slices and sauce on the plates, alternating layers. This serves two as a main course and four as an appetizer.