There’s nothing quite as vibrantly refreshing as digging into a crisp, tangy bowl of Kohlrabi Slaw with Cilantro, Jalapeño and Lime. This slaw is all about celebrating bold flavors and lively textures: sweet citrus mingling with bright lime, the gentle bite of kohlrabi softened by honey, and the subtle heat from fresh jalapeño dancing across your palate. It’s a crunchy, herbaceous salad that transforms simple vegetables into a colorful showstopper perfect for sunny lunches, celebrations, or a quick and healthy dinner side.

Kohlrabi Slaw with Cilantro, Jalapeño and Lime Recipe - Recipe Image

Ingredients You’ll Need

The magic of this slaw is in its simplicity. Each carefully chosen ingredient brings a unique taste, color, or texture to the bowl—making Kohlrabi Slaw with Cilantro, Jalapeño and Lime shine with every forkful.

Kohlrabi: This knobby, underrated veggie stays crisp and juicy, and is the heart and soul of the slaw. Peel thoroughly and cut into thin matchsticks or grate for plenty of crunch.
Cilantro: One small bunch, chopped, brings a fresh, citrusy burst and that signature herbal aroma.
Jalapeño: Just half, minced, gives the slaw a gentle but noticeable heat that enlivens the citrus flavors without overpowering them.
Scallion: A quarter cup, chopped, adds a subtle oniony bite and delicate green color ribbons throughout.
Orange Zest & Juice: Zest from one orange plus its juice brings sunny sweetness and fragrant oil, perfectly complementing the tart lime.
Lime Zest & Juice: Both zest and juice from one lime let the slaw absolutely pop with tangy brightness.
Olive Oil: A quarter cup, for silky richness in the citrus dressing.
Honey or Agave Syrup: A quarter cup, rounding out the tartness with gentle sweetness.
Kosher Salt: Just half a teaspoon to pull all the flavors into balance.
Rice Wine Vinegar: One tablespoon, adding subtle acidity for extra depth and freshness.

How to Make Kohlrabi Slaw with Cilantro, Jalapeño and Lime

Step 1: Prep and Peel the Kohlrabi

Start by trimming both ends of each kohlrabi bulb and peeling away the tough outer layers. Don’t be afraid to peel a second time—kohlrabi’s thick skin hides some fibrous layers below. Slice the bulbs in half, cut into thin rounds, then stack and slice again into even matchsticks. If you want a shortcut, pop the peeled kohlrabi into your food processor and grate it—either way, you’re aiming for bite-sized pieces with lots of crunch.

Step 2: Add Herbs, Heat, and Zest

Toss the matchsticked or grated kohlrabi into a large bowl. Add the chopped cilantro for herby brightness, the minced half jalapeño (remove the seeds for less heat, if desired), and the sliced scallions. Now for the fun part: zest your orange and lime directly over the bowl so their fragrant oils rain down and wake up all those greens. Finally, add the juices from the orange and lime for sweet-tart juiciness.

Step 3: Whisk Up the Citrus Dressing

In a small bowl or measuring cup, whisk together the olive oil, fresh orange juice, lime juice, honey (or agave), kosher salt, and rice wine vinegar. Give it a taste and adjust—the goal is a balanced sweet-tangy-salty dressing that will soak into every strand of kohlrabi and coat the tender herbs.

Step 4: Toss and Chill

Pour your dressing over the slaw, then toss everything thoroughly—a big spoon or even clean hands can help ensure all those flavors mingle. Cover the bowl and refrigerate it for at least 15 minutes before serving. This brief rest allows the flavors to meld and the slaw to crisp up even more. If you want to make it ahead, Kohlrabi Slaw with Cilantro, Jalapeño and Lime keeps beautifully!

Step 5: Garnish and Serve

Right before serving, scatter on extra zest and a handful of fresh cilantro leaves if you love a pretty, aromatic finish. This final flourish elevates the slaw from simple salad to festive centerpiece, and you’ll be amazed at how much those zesty oils add to your first bite!

How to Serve Kohlrabi Slaw with Cilantro, Jalapeño and Lime

Garnishes

For that picture-perfect touch, top your Kohlrabi Slaw with Cilantro, Jalapeño and Lime with extra flecks of orange and lime zest, whole cilantro leaves, a few thin slices of jalapeño, or even toasted pumpkin seeds for crunch. These simple garnishes not only add extra flavor but also make every bowl look irresistible.

Side Dishes

This slaw is fabulously versatile—try it with grilled chicken or shrimp, tuck it into fish tacos, or serve alongside spicy barbecue. The crisp, cooling qualities of Kohlrabi Slaw with Cilantro, Jalapeño and Lime balance rich or smoky mains, making it the ultimate go-to side during the warm months.

Creative Ways to Present

If you want to wow at your next picnic or dinner party, pile the slaw onto small lettuce leaves for individual wraps, spoon it over avocado halves, or layer it as a fresh topping on grain bowls. Small glasses or jars turn the slaw into adorable appetizers—and nobody can resist that colorful crunch!

Make Ahead and Storage

Storing Leftovers

Store any leftover Kohlrabi Slaw with Cilantro, Jalapeño and Lime in an airtight container in the fridge. The slaw stays crisp and the flavors deepen, making it just as delicious (if not more so!) the next day. Just give it a little toss before serving to redistribute the dressing.

Freezing

Freezing isn’t ideal for this slaw since the fresh vegetables and herbs could lose their signature crunch and bright flavor after thawing. If you need to prepare far in advance, simply prep and dice ingredients ahead, but wait to dress and combine until closer to serving time.

Reheating

No reheating needed here—Kohlrabi Slaw with Cilantro, Jalapeño and Lime is all about that chilled crunch! If serving leftovers, you can let it sit at room temperature for a short while before eating, but it’s truly best enjoyed cold.

FAQs

Can I substitute kohlrabi with something else?

Absolutely! If you can’t find kohlrabi, try a mix of sliced fennel, crisp apple, jicama, cucumber, or even cabbage. Each brings a distinct twist, but the spirit of Kohlrabi Slaw with Cilantro, Jalapeño and Lime remains—it’s all about texture and zing.

How spicy is this slaw?

With just half a jalapeño, the slaw has a gentle, lively heat. For those who love more kick, add extra jalapeño or leave the seeds in. If you’re heat-averse, remove the seeds entirely or skip the jalapeño—the slaw will still be zesty and bright.

Can I make this slaw vegan?

Definitely! Simply swap the honey for agave nectar in the dressing. The rest of the ingredients for Kohlrabi Slaw with Cilantro, Jalapeño and Lime are already vegan, making it an easy plant-based dish.

How far in advance can I make the slaw?

Kohlrabi Slaw with Cilantro, Jalapeño and Lime can be made a day ahead and stored in the fridge. In fact, a little time lets the flavors deepen and meld. Just wait to add fresh garnishes right before serving for best results.

What proteins pair well with this slaw?

This slaw complements everything from grilled fish and shrimp tacos to roast chicken or even tofu. Its punchy flavors and refreshing bite go well with both delicate and heartier mains, so feel free to experiment and have fun!

Final Thoughts

If you’re longing for something bright, crunchy, and full of flavor, make Kohlrabi Slaw with Cilantro, Jalapeño and Lime your new go-to recipe. It’s easy to prepare, endlessly adaptable, and guaranteed to bring a burst of sunshine to any table. Give it a try and let your taste buds celebrate!