This recipe for kohlrabi slaw with cilantro, jalapeño and lime is from Chef Sylvia and her blog Feating At Home. The picture is from the same blog.
6 cups kohlrabi -cut into matchsticks or grated - 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)
½ cup chopped cilantro (one small bunch)
half of a jalapeno - minced (we used green chilis)
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
¼ 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 salt
1 Tablespoon rice wine vinegar (we used white vinegar)
Instructions: Trim and peel kohlrabi - may have to peel twice to get through the thick skin. Cut off the ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks. Place in large bowl with chopped cilantro, scallions, finely chopped jalapeño (or green chilis), lime zest and orange zest. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.