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Kohlrabi Slaw with Cilantro, Jalapeño and Lime

Kohlrabi Slaw with Cilantro, Jalapeño and Lime



  • 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
  • 1/2 cup chopped cilantro ( one small bunch) half of a jalapeno -minced
  • 1/4 cup chopped scallion orange zest from one orange, and juice lime zest from one lime, and juice


Citrus Dressing

  • 1/4 cup olive oil
  • 1/4 cup fresh orange juice ( juice form one orange)
  • 1/8 cup lime juice plus 1 T ( juice from one large lime), more to taste
  • 1/4 cup honey ( or agave syrup)
  • 1/2 tsp kosher salt
  • 1 Tablespoon rice wine vinegar
  • Instructions

    1. Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
    2. Place in a large bowl with chopped cilantro, scallions, finely chopped jalapeño ( 1/2), lime zest and orange zest.
    3. Whisk dressing together in a small bowl. Toss with salad.
    4. Refrigerate until serving.
    5. Garnish with zest and cilantro. This tastes good the next day too.
  • Credit:

    Sylvia Fountaine

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