Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making ¼ inch matchsticks.
Place in a large bowl with chopped cilantro, scallions, finely chopped jalapeño, lime zest and orange zest.
Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro.
