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Kohlrabi Fennel Slaw with Cilantro



Thanks to our friends at Cook Farm for this delicious recipe! 


  • 6 cups kohlrabi, cut into matchsticks (use 3x4 inch bulbs; you can also substitute sliced fennel or cabbage for part of the kohlrabi for more diversity)
  • 1/2 C chopped cilantro (one small bunch)
  • Half of a jalapeno, seeded and minced (optional)
  • 1/4 C chopped green onion
  • orange zest from one orange, and juice
  • lime zest from one lime, and juice
  • 2 T of The Olive Bin's Blood Orange Olive Oil (Fused)
  • 2 T of The Olive Bin's Lime Olive Oil
  • 1/4 C fresh orange juice (juice from one orange)
  • 1/8 C lime juice (juice from one large lime), more to taste
  • 1/4 C honey (or agave syrup)
  • 1/2 tsp kosher salt
  • 1 T rice wine vinegar


  1. Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate, and slice again, making 1/4-inch matchsticks. Place in a large bowl with chopped cilantro, green onions, finely chopped jalapeno, lime zest, and orange zest. 
  2. Whisk olive oils, orange juice, lime juice, honey, kosher salt, and rice wine vinegar together in a small bowl. Toss with salad. 
  3. Rerigerate until serving. Garnish with zest and cilantro. 


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