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Carrot, Cabbage And Kohlrabi Slaw


  • 1 tbsp fresh ginger, grated
  • 1 shallot, chopped
  • 2 tbsp yellow or white miso
  • 2 tbsp vegetable oil of choice
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 c green or red cabbage, finely shredded
  • 6 large carrots, peeled and shredded or cut into very thin matchsticks
  • 1 kohlrabi, jicama or celeriac (or a combination), peeled and shredded or cut into very thin matchsticks
  • Toasted sesame seeds, to garnish (optional)


  1. In a small bowl, whisk together the ginger, shallot, miso, oil, vinegar, soy sauce and sesame oil.

  2. In a large serving bowl, combine the cabbage, carrots and kohlrabi. Drizzle about ¾ of the dressing over the slaw, then toss well. Taste and adjust with additional dressing as desired.

  3. For the best crunch, toss the salad with the dressing no longer than 6 hours before serving, and keep it refrigerated. The dressing is wonderfully potent, so you may not need all of it. Leftover dressing is great drizzled over brown rice.

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