Kohlrabi, Edamame & Carrots in Ginger-Miso Marinade

Name: Kohlrabi, Edamame & Carrots in Ginger-Miso Marinade
Yield: Serves 6–8
Ingredients: 3 kohlrabi bulbs, peeled and cut into matchsticks; 1 cup (5 oz/155 g) frozen shelled edamame, thawed; ¼ cup (2 fl oz/60 ml) rice vinegar; 2 tablespoons toasted sesame seeds; 4 large carrots, about ½ lb (250 g) total weight, peeled and cut into matchsticks; ½ cup (4 oz/125 g) white miso; ¼ cup (2 fl oz/60 ml) canola oil; 2 carrots, peeled and cut into chunks; 2 handfuls of sugar snap peas, trimmed and sliced; 1 tablespoon raw pure honey; 1 2-inch (5-cm) piece fresh ginger, peeled and cut into chunks; 1 teaspoon toasted sesame oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

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, such as the Fresh Corn, Sugar Snap Pea & Tomato Salad or a simple green salad. I like raw kohlrabi in salads for its great crunch, but if you aren’t a fan, just leave it out or substitute jicama.

Ingredients

Gluten-free
Raw
Vegetarian

Ingredients

Method