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.
- Prep Time
- 6-8 servingsServings
- 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
For the Ginger-Miso Marinade
- 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
1. In a bowl, toss together the carrots, kohlrabi, edamame, and snap peas.
2. 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.