3 cups kohlrabi, about 3 bulbs, cut into matchsticks or grated in a food processor (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
1/4 cup chopped cilantro
1/4 jalapeno, minced
2 Tbsp chopped green onion
orange zest from 1/2 orange, and juice
lime zest from 1/2 lime, and juice
2 Tbsp olive oil
2 Tbsp fresh orange juice
2 Tbsp lime juice
2 Tbsp agave syrup (or honey)
1/2 tsp kosher salt
1 tsp rice wine vinegar
Trim and peel kohlrabi - you may 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, finely chopped jalapeño, lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro.
Recipe and image adapted from: https://www.feastingathome.com/kohlrabi-salad-with-cilantro-and-lime/