Dishing Up the Dirt

Chili Lime Kohlrabi Salad

It’s great weather for tacos and yummy side dishes and the farm is growing all the ingredients to help make your next taco night a winner! Of course our farm ins’t the only farm cranking out all the tasty ingredients for taco night, so if you live in an area with a little farmers market head there soon to grab all of your fixings.  This little gem of a salad is crunchy, refreshing and makes for the perfect topping or side to fish, chicken, pork, veggie or beef tacos. We grilled up some local fish and beef for taco night recently and then had a little toppings bar full of shredded cabbage, radishes, cilantro, turnips, cheese, and dipping sauces. This kohlrabi salad was our side dish and it was absolutely lovely. You can easily bulk this up to include avocados, toasted sunflower seeds or even some crumbled feta. But in all honesty, the beauty of this salad was how simple and tasty it was without a lot going on. One of our CSA members gave me the idea for this recipe when she told me about serving up her kohlrabi with three basic ingredients- lime, olive oil and chili powder. My mind was blown and I knew I had to create something similar. This is my twist and I’m really happy with how it turned out. I hope you all enjoy this crunchy salad as much as we do. Cheers to taco night!

Chili Lime Kohlrabi Salad

Prep Time: 15 minutes    Cook Time: 0 minutes    Serves: 4 as a side

  • one medium kohlrabi, peeled and cut into matchsticks
  • 1 cup finely chopped cilantro
  • 1/2 cup olive oil
  • 6 tablespoons fresh lime juice (from about 2 large limes) See note
  • 1 Tablespoon honey
  • 2 cloves of garlic, minced
  • 2 scallions, minced
  • 1 teaspoon chili powder + more for serving
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • small pinch of cayenne pepper
  • 1 teaspoon fine sea salt

Preparation

  1. In a large bowl toss the kohlrabi and cilantro together.
  2. Use an immersion blender to blend together the oil, lime juice, honey, garlic, scallions, spices and salt. Taste for seasonings and adjust as needed.
  3. Drizzle half the dressing over the kohlrabi and toss until well combine. If need be add more dressing to taste. Sprinkle additional chili powder over the salad and serve cool or at room temperature.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary *If your limes aren't very juicy you made need 3 large ones


Leave a Reply to Jewel McKenzie Cancel reply

3 thoughts on “Chili Lime Kohlrabi Salad

  1. Jewel McKenzie says:

    This recipe sounds great, but I have a question regarding the lime juice. If six Tablespoons of lime juice is correct, where did you find limes large enough to give you that much juice out of 1-1 1/2 limes?!…….or should it be six teaspoons of lime juice? Just asking 🙂

    1. Andrea says:

      Hi Jewel. The limes were medium-large ones from the store. Make sure they’re juicy and ripe and they should yield about 6 tablespoons. But feel free to purchase more if you’re nervous you won’t get that much. I’ll make a note of that in the recipe.

  2. Cory Raiton says:

    Excellent! Although ours was speckled with the finely chopped cilantro (different from how it’s pictured here). Don’t pour all the dressing unless you really need it all. It was great to have extra in the fridge for cuke and carrot dipping. If you don’t have Kohlrabi, I think this could also be delish with Jicama!

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