Kohlrabi, Edamame & Carrots in Ginger-Miso Marinade


Preparation info

  • Serves


    • Difficulty


Appears in

The New Kosher

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.