Kohlrabi, if you are unfamiliar, is a vegetable in the Brassica family along with cabbage, broccoli and cauliflower- and is just as nutrient dense. Kohlrabi can be eaten cooked or raw. The word Kohrabi is German and translates to “cabbage turnip”. And that’s exactly how I would describe its flavor. Kind of cabbage-y and kind of turnip-y, with a hint of sweetness and a peppery bite. They are fairly common in German speaking countries, and recently have been showing up in masses at our local markets.
I love kohlrabi in its raw state, for its flavor, delicious crunch and amazing health benefits.
This simple kohlrabi salad recipe with cilantro and lime zest is dressed with a refreshing Citrus Vinaigrette made with fresh orange juice. It’s vegan and gluten free, and suprisingly filling, while remaining low in calories.
Kohlrabi can be found here locally at the Spokane Farmers Market, with several growers offering them.
Kohlrabi ranges in color from pale green to white to deep purple. And kohlrabi greens are edible too! I like to sauté kohlrabi greens in olive oil with garlic and shallot and a splash of sherry.
Kohlrabi has very thick skin and peeling it can be challenging. Make sure you have a sharp peeler and plan on peeling it twice. Once its peeled, the rest is very easy. The insides are crisp and juicy like an apple or jicima.
If you are uncertain about Kohlrabi and are hesitant to commit to a whole salad made entirely of kohlrabi, you could try substituting part of the kohlrabi in the recipe with shredded cabbage, jicima, apple, sliced cucumber or sliced fennel.
Lime zest and cilantro are added to the salad.
Using both fresh orange juice and lime juice gives the dressing its delightful and refreshing flavor.
Half a jalapeño gives a perfect little kick. A whole one, for me, was too spicy and detracted from the overall flavor. So very finely chop ½ a medium jalapeño, and maybe even add it a little at a time, tasting, to find the perfect heat for you personally.
Combine all the ingredients and toss with the dressing. Refrigerate until ready to serve.
Garnish with a little zest and cilantro before serving.
Hope you enjoy this Kohlrabi Slaw with Cilantro, Jalapeño and Lime. This salad can be made ahead and keeps well in the fridge for several days.
Serve it with grilled fish, pan-seared salmon cakes or even inside fish tacos! Tasty and healthy!
Kohlrabi Slaw with Cilantro, Jalapeño and Lime
Refreshing and healthy Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.
- Prep Time: 25 mins
- Total Time: 20 mins
- Yield: 4-6
- Category: Salad, slaw, vegan, gluten free
- Method: Tossed
- Cuisine: Mexican
- 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)
- ½ 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
- 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 kosher salt
- 1 Tablespoon rice wine vinegar
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.
Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), 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.
- Serving Size: 1 cup
- Calories: 155
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