What is Kohlrabi and how to use it:
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 Kohlrabi is German and translates to “cabbage turnip” and it’s flavor is tastes of cabbage and turnip 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 and CSA boxes!
Watch How to make Kohlrabi Slaw!
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 surprisingly 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!
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