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Kohlrabi Slaw with Cilantro, Jalapeño, and Lime


  • 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

Citrus Dressing

  • 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


  1. Trim and peel kohlrabi - you may have to peel twice to get thru the thick skin.

  2. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

  3. Place in large bowl with chopped cilantro, scallions, finely chopped jalapeño, lime zest and orange zest.

  4. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro.

Recipe and image adapted from:


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