Asian kohlrabi salad

Asian kohlrabi salad

9 ratings

Andy, student and athlete


„The dressing of this salad is packed with flavor and umami, and the crunch of the vegetables is irresistible! I like to eat it topped with salmon or prawns.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
3
kohlrabi
6
carrots (divided)
150 g
edamame beans (frozen)
150 g
sugar snap peas
Metric
Imperial
  • 3  kohlrabi
  • 6  carrots (divided)
  • 150 g edamame beans (frozen)
  • 150 g sugar snap peas

Utensils

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

Enjoy with

German Riesling, dry
Crisp and refreshing on the palate, an aromatic but dry Riesling is a great counterpart to the flavor-packed dressing.

Nutrition per serving

Cal
348
Protein
13g
Fat
25g
Carb
21g

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.
  • 3 kohlrabi
  • 4 carrots
  • 150 edamame beans
  • 150 sugar snap peas
  • 2 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.
  • 2 carrots
  • 10 ginger
  • 120 light miso paste
  • 60 ml olive oil
  • 1 tsp sesame oil
  • 60 ml rice vinegar
  • 1 tbsp honey
  • 60 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!