Asian kohlrabi salad

Based on 13 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
kohlrabi
carrots (divided)
150 g edamame beans (frozen)
150 g sugar snap peas
2 tbsp sesame seeds
10 g ginger
120 g light miso paste
60 ml olive oil
1 tsp sesame oil
60 ml rice vinegar
1 tsp honey
60 ml water
Metric
Imperial

Utensils

  • vegetable peeler
  • small frying pan
  • cutting board
  • knife
  • large mixing bowl
  • food processor

Nutrition per serving

Cal
348
Protein
13 g
Fat
25 g
Carb
21 g
  • Step 1/4

    Peel some of the carrots and the kohlrabi and cut into slices, then into matchsticks. Defrost edamame beans. Clean the sugar peas and cut off the ends, removing the threads that go along the sides, if needed. Toast the sesame seeds until fragrant.
    • kohlrabi
    • carrots
    • 150 g edamame beans
    • 150 g sugar snap peas
    • 2 tbsp sesame seeds
    • vegetable peeler
    • small frying pan
    • cutting board
    • knife

    Peel some of the carrots and the kohlrabi and cut into slices, then into matchsticks. Defrost edamame beans. Clean the sugar peas and cut off the ends, removing the threads that go along the sides, if needed. Toast the sesame seeds until fragrant.

  • Step 2/4

    Combine sliced carrots and kohlrabi with edamame beans and sugar peas in a large mixing bowl and set aside.
    • large mixing bowl

    Combine sliced carrots and kohlrabi with edamame beans and sugar peas in a large mixing bowl and set aside.

  • Step 3/4

    Peel the ginger and remaining carrots for the dressing. Halve or quarter carrots to fit into food processor. Add ginger and carrots to food processor and pulse into coarse pieces until finely chopped. Now add the miso paste, olive oil, vinegar, honey, sesame oil, and some water until the mass is mixed to a thick, thick marinade. If needed, add more water until desired consistency is reached.
    • carrots
    • 10 g ginger
    • 120 g light miso paste
    • 60 ml olive oil
    • 1 tsp sesame oil
    • 60 ml rice vinegar
    • 1 tbsp honey
    • 60 ml water
    • food processor
    • vegetable peeler
    • cutting board
    • knife

    Peel the ginger and remaining carrots for the dressing. Halve or quarter carrots to fit into food processor. Add ginger and carrots to food processor and pulse into coarse pieces until finely chopped. Now add the miso paste, olive oil, vinegar, honey, sesame oil, and some water until the mass is mixed to a thick, thick marinade. If needed, add more water until desired consistency is reached.

  • Step 4/4

    Add enough dressing to the salad to coat, then top with the toasted sesame seeds. Toss to combine. Enjoy!

    Add enough dressing to the salad to coat, then top with the toasted sesame seeds. Toss to combine. Enjoy!