Korean carrot with Kohlrabi cabbage salad
If you are looking for a change from the traditional all-American,
mayo-based coleslaw, this
offers a nice alternative. The rich, umami flavor of the miso, a paste made from fermented
barley or rice malt, makes this recipe reminiscent of the salads served at Japanese restaurants.
best crunch, toss the slaw with the dressing no more than six hours before serving and keep it
refrigerated. The dressing is wonderfully potent, so you may not need to use it all; leftovers are
drizzled over some brown rice, grilled chicken, and veggie wraps.
This kohlrabi salad is one of my favorite summer recipes. Quick and easy to prepare, this is a
cool dish to eat after a long, warm day in the garden or on a sunny picnic under flowering fruit
Note that most of the vegetables in this recipe need to be grated. This happens much faster if you
a food processor with a chopper blade or a mandolin. We highly recommend any tool as a must for
Clean the kohlrabi and remove all hard spots. Cut into thin strips like carrots. Add chopped
vegetables and who likes chili peppers and vinegar. Add carrot. Stir, cover and refrigerate for