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Kohlrabi Slaw

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.


  1. 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)

  2. ½  cup chopped cilantro (one small bunch)

  3. half of a jalapeno - minced (we used green chilis)

  4. 1/4 cup chopped scallion

  5. orange zest from one orange, and juice

  6. 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.

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