Asian kohlrabi salad

Asian kohlrabi salad

Based on 19 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
kohlrabi
3
carrots (divided)
75 g
edamame beans (frozen)
75 g
sugar snap peas
1 tbsp
sesame seeds
5 g
ginger
60 g
light miso paste
30 ml
olive oil
½ tsp
sesame oil
30 ml
rice vinegar
½ tsp
honey
30 ml
water
MetricImperial

Utensils

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

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How-To Videos

how-to-toast-nuts

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how-to-measure

How to measure

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal348
Fat25 g
Protein13 g
Carb21 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
    • 2 carrots
    • 75 g edamame beans
    • 75 g sugar snap peas
    • 1 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.
    • 1 carrots
    • 5 g ginger
    • 60 g light miso paste
    • 30 ml olive oil
    • ½ tsp sesame oil
    • 30 ml rice vinegar
    • ½ tbsp honey
    • 30 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!

  • Enjoy your meal!

    Asian kohlrabi salad

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