Kohlrabi Slaw with Cilantro, Jalapeño and Lime

 

What is Kohlrabi?

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 its flavor 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!

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.

How to make Kohlrabi Slaw

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 it’s peeled, the rest is very easy. The insides are crisp and juicy like an apple or jicama.

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.

Slice Kohlrabi in to thin 1/4 inch thick match sticks. You could also grate in a food processor, or cut into matchsticks using a mandolin.

Place the kohlrabi in a bowl and add chopped cilantro and lime zest.

Then make the dressing. Using both fresh orange juice and lime juice gives the dressing a 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.

Toss it all together.

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 the Kohlrabi Slaw with grilled fish, pan-seared salmon cakes or even inside fish tacos! Tasty and healthy!

More recipes you may like!

• Warm Red Cabbage Slaw
• Lebanese Slaw (Salatet Malfouf)
• Easy Crunchy Asian Slaw
• Lemony Kale Slaw (Vegan)
• Mexican Slaw with Cilantro and Lime
• JICAMA MANGO SLAW WITH CILANTRO AND LIME

xoxo

Sylvia