Kohlrabi, Edamame, and Carrots in Ginger Miso Marinade

• Vegetarian
• Gluten free

• Produce

  • 4 Carrots, large
  • 2 Carrots
  • 1 cup Edamame, frozen
  • 1 2-inch (5-cm piece Ginger, fresh
  • 3 Kohlrabi, bulbs
  • 2 handfuls Sugar snap peas

• Condiments

  • 1 tbsp Honey, raw pure
  • 1/2 cup White miso

• Baking & Spices

  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1/4 cup Canola oil
  • 1/4 cup Rice vinegar
  • 1 tsp Sesame oil, toasted

Found on joyofkosher.com

Description

Directions

• 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.