Kohlrabi Cucumber Slaw with Jalapeno, Lime and Cilantro

by Laura FrerichsTastemaker in Residence

This is a great slaw as a side for tacos or any summer picnic. Use more jalapeno if you like a spicy version or less jalapeno. Adapted from Feasting at Home.


6 cups combo of kohlrabi and cucumber -cut into matchsticks or grated in a food processor - (or you could substitute sliced fennel, apple, jicama, or cabbage for part of the kohlrabi for more diversity)

½  cup chopped cilantro ( one small bunch)

half of a jalapeno -minced

1/4 cup chopped scallion

orange zest from one orange, and juice

lime zest from one lime, and juic

Citrus Dressing :

1/4 Cup olive oil

¼ Cup fresh orange juice ( juice form one orange)

1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste

1/4 Cup honey ( or agave syrup)

1/2 tsp kosher salt

1 Tbsp rice wine vinegar


  1. Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks. Cut cucumber into matchsticks (no need to peel).

  2. Place in large bowl with chopped cilantro, scallions, finely chopped jalapeño ( 1/2), lime zest and orange zest.

  3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes good the next day too.