The ginger-miso marinade in this recipe is thick and so mind-blowingly delicious that you’ll want to eat it by the spoonful. I usually double the marinade recipe and use it on many different salads. I like raw kohlrabi in salads for its great crunch, but if you aren’t a fan, just leave it out or substitute jicama.
Kohlrabi, Edamame, and Carrots in Ginger Miso Marinade
Servings
6 Servings
Ingredients
- 4 large carrots about 1/2 lb (250 g) total weight, peeled and cut into matchsticks
- 3 kohlrabi bulbs peeled and cut into matchsticks
- 1 cup 5 oz/155 g frozen shelled edamame, thawed
- 2 handfuls of sugar snap peas trimmed and sliced
- 2 carrots peeled and cut into chunks
- 1 2- inch 5-cm piece fresh ginger, peeled and cut into chunks
- 1/2 cup 4 oz/125 g white miso
- 1/4 cup 2 fl oz/60 ml canola oil
- 1 teaspoon toasted sesame oil
- 1/4 cup 2 fl oz/60 ml rice vinegar
- 1 tablespoon raw pure honey
- 2 tablespoons toasted sesame seeds
Instructions
- In a bowl, toss together the carrots, kohlrabi, edamame, and snap peas.
- To make the marinade, in a food processor, combine the carrots and ginger and pulse until finely chopped. Add the miso, oils, vinegar, honey, and 1 ⁄4 cup (2 fl oz/60 ml) water and process until thickened. Transfer to a glass jar and stir in the sesame seeds. Pour about 1 cup (8 fl oz/250 ml) of the marinade over the salad and toss well. Store the remaining marinade in the tightly capped jar in the fridge for up to 1 month.
- Recipe courtesy of The New Kosher.
this was a very tasty side dish-so many kinds of vegetables and the ginger in the sauce really made the dish so tasty