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
- 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.
- Whisk lime zest, lime juice, olive oil, honey and salt in a large bowl.
- 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