Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing

Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing. Katie Workman /
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
63 Calories
5g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 63
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 292mg 13%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Protein 1g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I love all kinds of coleslaw, or just “slaw” as many people call it.  I even like the sometimes mediocre, very creamy slaw served in those little paper cups alongside a sandwich at the deli or diner.  But I like to change up the notion of slaw, too, from the traditional all-American, mayo-based types to this version which is based on the salads we get when we go to a Japanese restaurant.  My older son Jack craves this gingery-miso dressing and I figured it would be great tossed with a jumble of crunchy shredded vegetables. For those who are not familiar with miso, it's a paste made from fermented soybeans and barley or rice malt, used in Japanese cooking.

Kohlrabi is a member of the cruciferous vegetable family.  They are about the size of an orange, with a bunch of stems sticking out and a thick skin that can range from pale green to purple-ish. The leaves, stems and the root are all edible, and the smaller ones tend to be more tender and flavorful.  It reminds me in taste and texture of peeled broccoli stems.   Peel it very thoroughly (you may need a sharp knife for this, as the skin is quite tough) and slice, julienne or grate it into your salad for a great crunch and a fresh but slightly spicy flavor.   It can also be cooked: steamed, sautéed, roasted, or fried, but I more often that not use it raw for its appealing mild flavor and pronounced crispness.  

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 to use all of it.  Leftovers are great drizzled over some brown rice.


  • 1 tablespoon ginger (fresh, grated)
  • 1 shallot (chopped)
  • 2 tablespoons miso paste
  • 2 tablespoons vegetable oil (or canola or other neutrally flavored oil)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil (toasted)
  • 2 tablespoons water
  • 2 cups cabbage (finely shredded)
  • 6 large carrots (peeled and cut into very thin matchsticks or shredded)
  • 1 kohlrabi (peeled and cut into very thin matchsticks or shredded)
  • Garnish: toasted sesame seeds

Steps to Make It

  1. Gather the ingredients.

  2. In a food processor fitted with the metal blade, add the ginger, shallot, miso, oil, vinegar, soy sauce, and sesame oil.  Pulse until well combined.  Add the water, and puree until nicely blended.

  3. Combine the cabbage, carrots and kohlrabi in a large serving bowl, drizzle over the dressing (you may want to start with about 3/4 of the dressing, and see if you want to save the rest for another salad), toss and serve.