This crunchy slaw is a unique and delicious alternative to traditional cole slaw.Going to my local gourmet food market is an exciting field trip for me! I can’t wait to get in there and see what interesting local produce I’ll find.
Have you ever seen these beautiful purple or green and unusually shaped things at your store?Kohlrabi is so fantastic! I love its crunchy texture and sweet peppery flavor.It is the perfect addition to a salad. Better yet, it is the star of the dish in my Miso Ginger Slaw!
I love any veggie that requires minimal prep. Just peel off the tough outermost layer of the bulb. That’s it!
It is firm enough to grate but for my slaw, I’m going for a bigger crunch so I am cutting it into matchstick pieces.I’d be happy adding some of my favorite olive oil and sea salt and chowing down, but I am taking this to another level and combining the kohlrabi with some other tasty veggies and dressing all that with a homemade Miso Ginger marinade.
I’m pairing this Kohlrabi with gorgeous purple daikon radishes, snow peas, carrots, and boiled edamame.
Seriously, do you not just want to dive into that colorful bowl?!
For the marinade, I’m overdosing on fresh ginger because I’m obsessed! I’m also grabbing some of my favorite Asian flavors like rice wine vinegar, sesame oil, and red miso soup paste. And I’m sneaking in some carrot for color and honey for sweetness too. Perfect pantry items that I’m always sure to have on hand. My food processor is doing all the work and making this marinade thick and smooth. It is so flavorful and so mind-blowingly delicious that you’ll be tempted to grab a spoon and just eat it all by itself.When poured over my veggies and tossed gently, you get this beautiful and colorful slaw that makes any table dinner ready.
I’m so ready to dig in! The abundance of color and crunch in this slaw makes this my new favorite fresh side. It’s also a really nice choice for a fall slaw because of the strong bite of that kohlrabi and radish. Their mild spice combined with the zing of that ginger, the creamy pop of the edamame, and some cilantro garnish is so tasty.
Talk about taking coleslaw to the next level!
Do you have a recipe for kohlrabi?
- 3-4 kohlrabi bulbs peeled and cut into thin matchsticks
- 1-2 purple daikon radish cut into thin slices on a microplane or by hand
- 1/2 cup carrots peeled and cut into matchsticks or buy the preshredded kind
- 1/4-1/2 cup steamed edamame
- 1/2 cup snow peas each pea cut in half lengthwise
- cilantro for garnish
- 3 inch piece of fresh ginger peeled and cut into chunks
- 2 carrots peeled and cut into chunks
- 1/2 cup red miso soup paste
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tbsp sesame seeds
- Add all ingredients to a bowl and toss gently. Set aside.
- Add ginger and carrots to a food processor. Pulse until finely minced.
- Add next 5 ingredients and mix until dressing is smooth.
- Transfer to a jar. Add the sesame seeds and stir to combine.
- Add 4-5 tbsp or desired amount of dressing to the salad and toss to combine.
- Garnish with cilantro.
Reserve the extra dressing for a delicious marinade for meat, shrimp, or chicken.
For convenience, you can buy fresh steamed edamame that have already been removed from the shell. If you cannot find this, the frozen section will have edamame that you can thaw and remove from the shell yourself.
Can't find kohlrabi or purple daikon radishes? Simply substitute some cabbage and red radishes for a similar fresh taste.