Kohlrabi Noodles

Overview of a plate with Kohlrabi Noodle Salad
Sideview of Kohlrabi Noodle Salad
Overview of Kohlrabi Noodle Salad with Avocado on the side
Escovitch Fish Jamaican Style #shor...

Looking for a low-carb alternative to potatoes? Try Kohlrabi! One cup of raw Kohlrabi contains just 3 grams of net carbs. And it's packed with 93% of your daily vitamin C requirements! Kohlrabi or German turnip is a low, stout cultivar of wild cabbage, that is selectively bred from the same species as broccoli, kale, collard greens, and cauliflower. It has a sweet peppery flavor with a texture that's similar to broccoli stems. Kohlrabi can be cooked or eaten raw. 

Today we are serving it up raw with shirataki noodles. First, we tossed matchstick-sized Kohlrabi with tart freshly squeezed lime juice, refreshing mint and basil, and spicy red Thai chili peppers and marinated it in the fridge until the Kohlrabi absorbed all of those delicious flavors. Then we added shirataki noodles and served the Kohlrabi Noodles with sliced avocados, lime slices, and peanuts. Whether you like spicy foods or are looking to try something new, these delicious Kohlrabi noodles are all that and more!

Author: Classic Bakes Editorial Team
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins


Kohlrabi Noodles


Whisk together the lime juice, lime zest, coconut aminos, rice vinegar, garlic, ginger, and sriracha in a large bowl.   
Kohlrabi Noodles
Add kohlrabi and Thai red chili peppers to the dressing and toss to combine. Cover with plastic wrap and let the kohlrabi noodles sit in the fridge for 30 minutes. 
Remove kohlrabi noodles from the fridge and add shirataki noodles, mint, basil, salt, and pepper, and toss to combine.    
Serve the kohlrabi noodles in individual plates or a sharing platter. Either cold or at room temperature with avocado slices, crushed peanuts, and lime slices. 

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