6large carrots(peeled and cut into very thin matchsticks or shredded)
1kohlrabi(peeled and cut into very thin matchsticks or shredded; about 1 cup)
Toasted sesame seeds (to garnish, optional)
Instructions
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.
Combine the cabbage, carrots, and kohlrabi in a large serving bowl, drizzle over the dressing, and toss. Sprinkle over the sesame seeds if using, and serve.
Notes
You can substitute daikon radish for the kohlrabi.
For the best crunch, toss the kohlrabi slaw 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. Leftover dressing is great drizzled over some brown rice.