Spicy Kohlrabi Noodles

An easy vegan weeknight recipe made with ginger-lime marinated kohlrabi, fresh herbs, and rice noodles. A great make-ahead lunch! Healthy & gluten-free.

spicy kohlrabi noodles spicy kohlrabi noodles

Oh, kohlrabi… I first learned of this alien vegetable years ago when I received my very first CSA box. At the time, I wasn’t adventurous with vegetables, so I had no clue what it was and no clue what to do with it. Kohlrabi has seemed to gain some popularity since then – I often see it on restaurant menus – but back then it was barely google-able.

spicy kohlrabi noodles spicy kohlrabi noodles / loveandlemons.com

Fast forward to now – it’s one of my favorites. People say it’s similar to broccoli stems, but I think it’s closer to daikon or even jicama. Slice it up into sticks, marinate it a bit, and it makes a great crunchy slaw. I’ve put this exact slaw on tacos, but today I’ve mixed the white kohlrabi sticks with rice noodles.

Slice your kohlrabi so that it’s a similar shape to the rice sticks. You’ll feel like you’re eating a huge bowl of noodles, when, in fact, half of your bowl is all veggie. If you can’t find kohlrabi, you could do a similar thing with cucumbers.

spicy kohlrabi noodles

Serves: serves 2-3
  • 2-3 kohlrabi
  • 4 oz. cooked (and cooled) rice noodles
  • ½ jalapeño, sliced and/or a few thai red chiles
  • ½ avocado, sliced
  • herbs: cilantro, basil, and/or mint
  • handful of crushed peanuts
  • sriracha, to taste
  • extra lime slices
  • optional: tofu or a protein of your choice
  • juice and zest of 1 lime
  • 2 tablespoons fish sauce (or soy sauce or tamari)
  • 2 tablespoons rice vinegar
  • 1 clove of garlic, minced
  • 1 teaspoon minced ginger
  1. Mix the dressing together.
  2. Peel the kohlrabi if you like, (I just try to peel off the fibrous nubby sections and I leave the more tender skin on). Use a mandoline to slice kohlrabi into planks and then slice the planks into thin matchsticks. Toss the sliced kohlrabi with the dressing and chile peppers. Chill for about 30 minutes.
  3. Toss the marinated kohlrabi with noodles, avocado, herbs, crushed peanuts and sriracha. Taste and adjust seasonings. Serve cold or at room temp, with extra lime slices on the side.

I used these noodles, but you could also use these.


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Rate this recipe (after making it):  

  1. Totally making this with my three lonely CSA kohlrabi!! Love the flavors here…can’t wait to try it!!

  2. Anne

    I really like kohlrabi. Here in Germany it´s eaten cooked as a side vegetable, eaten raw or added to soup. You can also fill them, but I never tried

  3. Christina a busy humble after work cook

    This was simply amazing… I was so happy to try a new veggie… I found green kholrabi and your right reminded me of broccoli stems. This whole recipe was just so delicious and fresh. Perfect for warming weather. Thank you!

  4. Ramya from girlwhothinks.com

    Nice try with Kohlrabi.This looks awesome and delicious.I’ll make a try.

  5. I haven’t tried kohlrabi yet but will surely do. Thanks for this!

  6. Rebecca from dancingthroughsunday.typepad.com

    I have never eaten/heard of this! I love the way you incorporate unknown/unusual vegetables into a delicious meal, helping us uneducated veggie eaters! If I ever come across it I will buy it and make!


  7. Laura from thefirstmess.com

    We had really sweet Eastern European neighbours at one time that grew kohl rabi in the warm months and always brought some over for us when we were little. My mum did a crummy job of selling us on it by saying, “It’s sorta like turnip!” But once I started working in restaurants, I started getting into it. The fresh daikon-ish/mild radish qualities of it, as you noted, are so lovely in spring time. Loving this noodle mix up strategy.

  8. Oh my gosh these look just amazing. I absolutely adore kohlrabi!! I usually make mine in a slaw, but I cannot wait to try it this way. Great recipe, as always.

  9. Anjanee from figandhoney.co

    The first time I had Kohlrabi was also when I received it in my CSA box. Back then I also had no idea what to do with it and ended up using it in a slaw. I would have never thought to add noodles! Can’t wait to give this a try.

  10. Kristin from blog.kristinfleming.com

    Mmm this look so good. I love noodle dishes.

  11. Cristina from thefujifiles.com

    Suddenly my normal veggie dishes are feeling very safe! I need to venture out I think 😉

  12. Pang from circahappy.com

    I saw that “good looking” kohlrabi at the farmers market, and wondered what to do with it. I now have a pretty good idea how, thanks to YOU 🙂

    Love your photos & your recipes as always. And, Kohlrabi slaw..umm umm 😀

  13. Matt from realfoodbydad.com

    I’ve never even heard of this before but after seeing your photos and reading the post, I need to try this! Sounds really amazing. Thanks!

  14. Lovely! I like how you added rice noodles on top. This dish is so wonderfully fresh and colorful. Now you’ve peaked my interest to try kohlrabi, as well!

  15. Emma from coconutandberries.com

    I’ve only used kohlrabi few times but should really challenge myself to use it more. Love it in a slaw but I think it would be nice roasted too.
    Great idea to pair it with noodles and some heat.

  16. Love kohlrabi, avocado, and peanut pairing with rice noodles. Such a yummy combo. I think kohlrabi tastes like jicama too. In fact, I use it in place of jicama since we can’t get it here in Switzerland.

  17. Isadora from shelikesfood.com

    A few years ago I was at the farmer’s market and the man asked me if I had ever tried Kohlrabi and when i said no, he gave me two of them for free and promised that I would be back for more. He was right! I agree, they remind me more of jicama than broccoli. This salad looks so fresh and light, I love it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.