Kohlrabi Slaw: The Crunchy Fiesta You Didn’t Know You Needed!

Okay, friends, ever looked at kohlrabi and thought, “What the heck do I do with this alien vegetable?” Same! But let me tell ya, once I got my hands on it, I was hooked! This slaw is like a party in your mouth. Seriously, you won’t be able to stop munching.

Okay, Let’s Talk Ingredients

So, picture this — I’m at the grocery store, staring at this weird bulbous thing. Kohlrabi, right? I grab like THREE of ‘em (overkill, maybe?). You’ll also need some cilantro (grab a small bunch, it’s fragrant and green!), a jalapeño (just half, unless you want fire-breath), scallions, and a bunch of citrus. Like, one lime and one orange. Oh! And olive oil, honey (or agave), and a bit of vinegar to jazz it up.

Oh, and salt. Can’t forget the salt. So basically, it’s a colorful crew that turns your slaw into a flavor bomb!

So Here’s Why I Make This Constantly

Alright, listen. I started making this slaw when I was trying to eat healthier but still wanted something POPPING with flavor. My neighbor brought over this monster kohlrabi from their garden, and I was like, “Challenge accepted!” 😜

The first time I made it, I had NO idea what I was doing. I ended up slicing the kohlrabi wrong, like, REALLY wrong. It turned into this mushy mess. But then I got it right! I grated it and tossed it with the cilantro and lime juice. OMG, the zing! It reminded me of summer BBQs, even in the dead of winter. And now, it’s a staple every time I need a quick, crunchy side.

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Okay, so here’s the deal: the key is in the dressing. Seriously. Just whisk everything together in a bowl — lime juice, orange juice, olive oil, honey, salt… it’s like magic! But don’t just dump it all in at once. Take a sec to whisk it up properly! Like, it makes the flavors meld together in such a lovely way. You’re welcome!

Don’t Mess This Up (My Top Tips)

1. Peeling the Kohlrabi: It’s tough, dude. I usually have to go over it twice. Just be patient!
2. Cut it Right: Those matchsticks? It’s a vibe. Too thick and you’ll be chewing forever. Too thin and… mush. Find that sweet spot!
3. Taste as You Go: Seriously, don’t be shy! If you think it needs more lime, just add it! Trust your gut.
4. Chill it: Let it sit in the fridge for a bit after you toss it. It gets better as all the flavors hang out together.

How to Keep Them From Disappearing (Or, How to Store Them)

So if by some miracle you have leftovers (I mean, good luck with that), just pop it in an airtight container. But honestly, I wouldn’t let it sit for more than a day. It’s best fresh! Still, if you must, keep it cold and eat it up within 2 days.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with the crunch, you HAVE to try my spicy carrot salad or that zesty quinoa tabbouleh I whip up all the time. They’re both super refreshing and full of flavor.

So, are you ready to dive into the weird world of kohlrabi? Like, what’s your go-to crunchy salad recipe? Let’s chat! 🥗✨