New This Month

Kohlrabi and Jicama Slaw

Serve this crunchy slaw alongside our Poached Salmon with Asparagus.

Source: Martha Stewart Living, May 1996


  • 2 purple or green kohlrabi (12 ounces)
  • 1/2 small jicama (about 6 ounces), peeled and cut into 1/8-inch-thick matchsticks
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • Pinch freshly ground pepper
  • 1/3 cup plain low-fat yogurt
  • 2 to 3 dill sprigs, leaves chopped


  1. Trim the stems, leaves, and knobs from the kohlrabi, but do not peel them unless bruised. Cut kohlrabi in half. Using a mandoline or sharp knife, slice into very thin half-moons.

  2. Place kohlrabi and jicama in a medium bowl. Add remaining ingredients and toss to combine. Refrigerate slaw for about 30 minutes before serving.

Cook's Notes

Kohlrabi looks and smells a bit like a turnip but has a milder flavor.

Reviews Add a comment