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.

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.

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

• 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

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

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