There’s something magical about summer produce — crisp, vibrant, and bursting with flavor. Yet among the colorful tomatoes, leafy greens, and sun-kissed berries, one vegetable often stands quietly in the corner at the farmers’ market: kohlrabi.
If you’ve ever walked past it, wondering whether it’s a turnip, a cabbage, or some alien bulb from another planet, you’re not alone. But here’s the thing — when treated right, kohlrabi becomes the star of the table. This Shaved Kohlrabi Salad with Pickled Jalapeño Dressing takes this humble vegetable and transforms it into a crunchy, refreshing, and slightly spicy masterpiece.
I first created this salad on a sweltering July afternoon when I needed something quick, cooling, and flavorful — without heating up the kitchen. The result? A dish that’s light enough for lunch, fancy enough for dinner parties, and so unique that guests always ask for the recipe.
Today, I’m sharing everything — from choosing the perfect kohlrabi to mastering a creamy, tangy pickled jalapeño dressing that’s equally at home on grilled chicken, fish, or even roasted veggies.
Why You’ll Love This Shaved Kohlrabi Salad
This isn’t just another salad recipe — it’s an experience for your senses. Here’s why it deserves a permanent place in your meal rotation:
- Quick & Effortless – Ready in about 15 minutes.
- Nutrient-Rich – High in Vitamin C, potassium, and fiber.
- Texture Heaven – Crisp kohlrabi + creamy dressing + crunchy nuts.
- Customizable Heat – Adjust the spice level with more or fewer jalapeños.
- Diverse Pairings – Works as a side, a light main, or a taco topping.
- Stays Fresh Longer – Kohlrabi doesn’t wilt as fast as lettuce, making it perfect for gatherings.
Kohlrabi 101: Meet the Star Ingredient
Before we get into the recipe, let’s get to know the star of the show.
What Is Kohlrabi?
Kohlrabi (pronounced coal-rah-bee) belongs to the brassica family, along with broccoli, cabbage, and kale. Its name comes from German — kohl (cabbage) + rabi (turnip) — which is fitting because it tastes like a cross between the two: mildly sweet with a gentle peppery bite.
Flavor Profile
- Raw – Crisp, juicy, and slightly sweet.
- Cooked – Softer, milder, and almost buttery.
For this salad, raw kohlrabi is the star — its crunch is unbeatable.
Nutrition Benefits
Kohlrabi is a powerhouse for such a low-calorie vegetable:
- Vitamin C – Supports immune health.
- Fiber – Promotes digestion and satiety.
- Potassium – Helps balance fluids and supports heart health.
- Antioxidants – May help reduce inflammation.
The Science Behind Pickled Jalapeño Dressing
The dressing is what takes this salad from “good” to “where have you been all my life?”
Why It Works
- Acidity from the pickled jalapeño brine brightens the flavor and cuts through the richness.
- Creaminess from yogurt coats the kohlrabi without making it soggy.
- Heat from jalapeños wakes up your taste buds.
- Herbs add freshness, while nuts bring a satisfying crunch.
The beauty of this dressing is that it’s versatile — you can use it on grilled meats, roasted vegetables, or even as a dip for crudités.
Ingredients (Serves 4)
For the Salad
- 2 medium kohlrabi bulbs (about 900g), peeled and finely shaved with a mandoline
- 1 red chili, finely sliced (optional, for extra heat)
- 10g (about 2 tablespoons) fresh dill, roughly chopped
- 30g (about ¼ cup) salted peanuts, roughly crushed
- Salt and pepper to taste
For the Dressing
- 100g (about ½ cup) plain Greek yogurt (or coconut yogurt for vegan)
- 35g (about 3 tablespoons) pickled jalapeños, finely sliced
- 2 tablespoons brine from the pickled jalapeño jar
- 1 tablespoon extra virgin olive oil (optional for richness)
Step-by-Step Instructions
Step 1: Prepare the Kohlrabi
- Remove leaves (save them for stir-fries or soups).
- Cut off both ends so the bulb sits flat.
- Peel away the tough outer layer until you reach the pale, tender flesh.
- Using a mandoline, slice into paper-thin rounds. Place in a large bowl.
Chef’s Tip: Sprinkle lightly with salt and let sit for 5 minutes — this draws out excess moisture and softens the slices just slightly.
Step 2: Make the Dressing
- In a medium bowl, whisk yogurt and jalapeño brine until smooth.
- Stir in half the sliced pickled jalapeños.
- Season with salt and pepper to taste.
- Add olive oil if you want extra richness.
Step 3: Assemble the Salad
- Toss the shaved kohlrabi with the dressing until evenly coated.
- Add the remaining jalapeños, red chili slices, and most of the dill (save some for garnish).
- Transfer to a serving platter.
- Sprinkle with crushed peanuts and the remaining dill.
Pro Cooking Tips for Perfect Results
- Mandoline Safety – Always use the guard to protect your fingers.
- Balance the Heat – Remove chili seeds for less spice.
- Herb Variations – Swap dill for cilantro, basil, or mint for different flavor notes.
- Nut Options – Try toasted almonds, cashews, or pumpkin seeds.
Flavor Variations
- Asian-Inspired – Add a splash of rice vinegar, sesame oil, and toasted sesame seeds.
- Mediterranean – Use tzatziki instead of plain yogurt and add cucumber ribbons.
- Apple Twist – Mix in thinly sliced green apple for sweetness.
- Smoky – Add smoked paprika to the dressing.
Serving Suggestions & Pairing Ideas
| Occasion | Perfect Pairing |
|---|---|
| Weeknight Dinner | Grilled salmon or chicken |
| Summer BBQ | Burgers or veggie skewers |
| Light Lunch | Served over mixed greens with crusty bread |
| Taco Night | Use as a crunchy topping for fish tacos |
Nutrition Facts (Per 1 Cup Serving)
- Calories – 120
- Protein – 4g
- Carbs – 12g
- Fiber – 5g
- Fat – 6g
- Vitamin C – 140% DV
- Potassium – 10% DV
Storage & Meal Prep
- Refrigerator – Store in an airtight container for up to 2 days.
- Separate Components – For meal prep, store dressing separately and mix just before eating.
- Avoid Freezing – High water content makes it soggy after thawing.
Common Mistakes to Avoid
- Cutting Too Thick – Thick slices won’t absorb flavor as well.
- Overdressing – Too much dressing can overwhelm the delicate crunch.
- Skipping Salt Rest – This small step improves texture.
FAQs
Q: Can I use raw jalapeños instead of pickled?
Yes, but add a splash of vinegar or lime juice for acidity.
Q: Is kohlrabi low-carb?
Yes, it’s keto-friendly and lower in carbs than potatoes.
Q: Can I make this without nuts?
Absolutely — use seeds or crispy chickpeas for crunch.
Conclusion
This Shaved Kohlrabi Salad with Pickled Jalapeño Dressing is everything a summer dish should be: crisp, cool, zesty, and endlessly versatile. Whether you’re adding it to your weeknight rotation or bringing it to a picnic, it’s sure to surprise and delight anyone who tries it.
