Asian Chicken and Kohlrabi-Cabbage Salad

Asian Chicken and Kohlrabi Cabbage Salad

The list of ingredients for this no-cook recipe may look long, but once the chopping is done, this salad comes together very quickly. It’s an easy, tasty meal to throw together after a tough day. Just stop at the store on the way home and pick up a rotisserie chicken if you don’t have any leftover chicken in your refrigerator. The salad is fresh, sweet, salty and just a little bit spicy. The cashews and sesame seeds also lend some appreciated crunch.

Don’t let the word “kohlrabi” in the title scare you. A kohlrabi quest will not be required. I had a little bit of cabbage and a knob of kohlrabi I didn’t have plans for, so I decided to substitute kohlrabi for some of the cabbage. If I hadn’t already used the greens, I would have put them in the salad as well in place of the spinach. If strange vegetables bother you, this salad is equally delicious if you use all cabbage. On the other hand, if you stepped outside of your comfort zone the last time you went to the farmers’ market and picked up kohlrabi, here’s something to do with it.

If you aren’t a big fan of heat, feel free to substitute something milder like a banana pepper for the jalapeño.

Asian Chicken and Kohlrabi-Cabbage Salad

Adapted from Bon Appetit


Kohlrabi - leaves and bulb are both edible

1 jalapeño or serrano chile pepper, stemmed, seeded and chopped
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons reduced-sodium tamari or soy sauce
2 teaspoons light brown sugar
1 teaspoon fish sauce (nam pla)
1 teaspoon grated, peeled fresh ginger
3 cups (about 1/3 head) red or green cabbage, thinly sliced
2 cups kohlrabi (bulb only), shredded
1 cup baby spinach or lettuce, thinly sliced
2 medium carrots, peeled and shredded
4 scallions, thinly sliced
2 cups cooked chicken, shredded (if you don’t have leftover chicken, make your own)
1/3 cup chopped fresh cilantro (optional)
1/4 cup chopped cashews, toasted
1/2 teaspoon sesame seeds, toasted

In a large bowl, whisk together chile pepper, oil, lime juice, soy sauce, brown sugar, fish sauce and ginger. Add cabbage, kohlrabi, spinach or lettuce, carrots, scallions, chicken and cilantro, if using. Toss to coat. Divide the mixture among 4 plates and garnish with cashews and sesame seeds. Serve immediately.

Makes 4 servings
Per serving: 413 calories, 24g fat (3g sat), 81mg cholesterol, 495mg sodium, 16g carb, 4g fiber, 7g sugar, 34g protein

Nutritional Analysis: This food is a good source of Protein, Vitamin A, Vitamin C, Vitamin K and Niacin. (Source:


  1. Wendy says

    Sounds wonderful! I love a good Asian dressing. I’ve never tried kholrabi but if I can find it. I will try it. How do you shred the bulb? Cheese grater?

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