Kohlrabi Slaw

Here’s a recipe for using raw kohlrabi (including leaves!) from CSA member Alicia, found in Body + Soul magazine.

Kohlrabi Slaw


  • 2 small heads kohlrabi leaves included if you have them
  • 1 medium turnip peeled and quartered
  • 3 Tbsp lime juice
  • 1 Tbsp peanut oil
  • 2 tsp honey
  • 1 tsp toasted sesame oil
  • coarse salt to taste
  • ground pepper to taste
  • 2 scallions thinly sliced


  1. Peel tough parts off kohlrabi bulb and separate stems. Halve leaves lengthwise and then thinly shred crosswise. Julienne the kolhrabi in a food processor with a shredding blade (alternatively, use a veggie peeler that juliennes, or do by hand if you have time). Julienne the turnip also.

  2. Whisk together the lime juice, peanut oil, honey, sesame oil, salt, and pepper. 

  3. Add scallions, kohlrabi, turnip, and leaves to a bowl, toss to coat. Let stand at least 15 minutes.

Recipe Notes

Serves four.