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Kohlrabi Jicama Salad (Gluten Free, Paleo, Vegan)

kohlrabi on a cutting board with a knife
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The name kohlrabi comes from the German words kohl, meaning cabbage, and rabi, meaning turnip. Although these green bulbs look like they were dug up from the earth, kohlrabi is actually a swollen stem that grows above ground.

Kohlrabi—or “rabi” for the hip, urban foodie set—is easy to grow and incredibly delicious raw or cooked. You can cut it into fries and bake it, roast it, slice or shred it into salads, and sauté it into stir-fries.

Once you (or your kids) try it, you’ll want to make this odd little vegetable a regular part of your meal plan.


Kohlrabi Preparation

Tender, young kohlrabi is delicious eaten raw, which is also how you can retain its outstanding nutrition. Peel the outer skin, then slice, dice, or grate, and add to salads. Cut them up into crudité and enjoy with your favorite dip.

You can steam or boil kohlrabi until tender, then peel the skin, and season with butter, salt, and pepper, some kind of sauce, or just enjoy plain.

Kohlrabi also makes a nice substitute for zucchini, potatoes or turnips when making veggie pancakes for the GAPS diet.

You can also slice kohlrabi very thin with a mandolin, season, and dehydrate or bake it into chips!

Fresh, green kohlrabi leaves can be enjoyed as cooked greens. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted. Drain and squeeze excess water from the leaves, then chop them and saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice. Yum!

kohlrabi on a cutting board with a knife

Kohlrabi Jicama Salad

Kohlrabi is probably the best vegetable you've never had. This simple salad will help you get the most out of this tasty, odd little vegetable.
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CuisineGluten Free, Paleo, Raw Vegan, Vegan, Vegetarian
Prep Time20 minutes
Total Time20 minutes
Servings8 servings



  • Peel and coarsely grate or process kohlrabi and jicama, and place in a bowl.
  • Put oil, vinegar, almonds, salt, spices and honey or stevia into a Vitamix or blender and blend until smooth.
  • Pour desired amount of dressing over kohlrabi/jicama mix, let sit for 10-15 minutes to marinate, and serve.


Calories: 298kcal | Carbohydrates: 26g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 269mg | Potassium: 762mg | Fiber: 12g | Sugar: 9g | Vitamin A: 270IU | Vitamin C: 94.7mg | Calcium: 133mg | Iron: 3.1mg


About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

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