20-Minute Fresh Kohlrabi Slaw
A vibrant, crunchy slaw featuring crisp kohlrabi spirals tossed with radishes, bell pepper, and fresh herbs in a zesty lime dressing. The mild, slightly sweet kohlrabi provides a refreshing base while jalapeño adds gentle heat. Perfect as a light side dish for grilled meats or fish, or as a healthy lunch option. This version stands out for its bright, clean flavors and colorful presentation.
Ingredients
- 2 large kohlrabi, about 1 poundcabbage1:1vegetariangluten-free
similar crunch
- 1 teaspoon fresh lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon honey
- ½ teaspoon salt
- 4 radishes, or 1 small watermelon radish, cut into matchsticks
- 1 small red or orange bell pepper, thinly sliced
- ½ cup cilantro, roughly chopped
- ¼ cup thinly sliced red onion or 2 sliced green onions
- 2 tablespoons minced jalapeño, or to taste, seeded if desired
Instructions
- 1
Cut root end off kohlrabi bottom and remove any stalks and leaves
- 2
Stand kohlrabi on cut end for stability and peel off thick skin with sharp paring knife
- 3
Cut into spiralized noodles with spiralizer or into matchsticks by hand or mandoline
- 4
Trim long spiralized noodles if necessary
- 5
Whisk lime zest, lime juice, olive oil, honey and salt in large bowl
- 6
Add radishes, bell pepper, kohlrabi, cilantro, red onion and jalapeño and toss to combine
Tips
Use a mandoline or spiralizer for uniform kohlrabi cuts that create the best texture contrast with other vegetables.
Seed jalapeños for milder heat or leave seeds in for more spice, adjusting quantity to your preference.
Let slaw rest 10-15 minutes after mixing to allow flavors to meld and kohlrabi to slightly soften.
Good to Know
Refrigerate covered up to 3 days. Best texture within first day.
Can prep vegetables and dressing separately up to 1 day ahead. Combine just before serving.
Serve chilled or at room temperature as side dish.
Common Mistakes
Peel kohlrabi completely to avoid tough, fibrous pieces in final slaw.
Cut vegetables uniformly to ensure even distribution of flavors and textures.
Substitutions
Vegan Options
Gluten-Free Swaps
similar crunch
FAQ
Can I make this slaw without a spiralizer?
Yes, use a mandoline or sharp knife to cut kohlrabi into thin matchsticks. The texture will be slightly different but equally delicious.
How long will this slaw keep in the refrigerator?
Store covered for up to 3 days, though it's best eaten within the first day when vegetables maintain optimal crunch.
What if I can't find kohlrabi at my grocery store?
Substitute with green or purple cabbage, jicama, or broccoli stems. Each will provide similar crunch with slightly different flavors.