Kohlrabi slaw overhead with jalapeno

Kohlrabi Slaw

  • Author: Katie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Side dish
  • Method: no cook
  • Cuisine: Mexican


This easy Kohlrabi Slaw is made with cilantro, lime and jalapeno with bright and colorful veggies for an easy vegetable side dish to pair with Mexican food or for a summer cookout side dish.



2 large kohlrabi, about 1 pound

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


  1. Cut root end off the bottom of the kohlrabi and any stalks and leaves. Stand on cut end for stability. Peel off thick skin with a sharp paring knife. Cut into spiralized noodles with a spiralizer or into matchsticks by hand or with a mandoline. Trim long spiralized noodles if necessary.
  2. Whisk lime zest, lime juice, olive oil, honey and salt in a large bowl.
  3. Add radishes, bell pepper, kohlrabi, cilantro, red onion and jalapeno and toss to combine.


Kohlrabi: To cut by hand slice into thin slabs and cut into matchsticks.

Jalapeños: To make the dish less spicy, remove seeds from jalapeno before mincing


  • Serving Size: 1 1/2 cups
  • Calories: 120
  • Sugar: 5 g
  • Sodium: 317 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Protein: 3 g
  • Cholesterol: 0 mg