Miso Glazed Turnip & Kohlrabi Salad
Turnips and kohlrabi make a fabulous combination when paired with a sweet and savory miso sauce. Toss in a bunch of fresh cilantro and cooked quinoa and you have yourself a lovely and simple weeknight dinner.
If you aren’t familiar with kohlrabi it is a member of the brassica family and has a mild broccoli flavor. The texture is more like an apple and it tastes lovely raw or cooked. If you haven’t tried my kohlrabi & cabbage slaw yet I highly suggest giving that recipe a whirl too. However, now that our heatwave has ended this cooked meal is just what the doctor ordered.
We’ve been blessed with some cooler weather the past couple of days and I couldn’t wait to celebrate by cooking up something a little heartier in the kitchen. We have kohlrabi and turnips coming out of our ears at the farm so I thought they should be the stars on our dinner plates.
I gave this salad a little Japanese twist with the miso sauce and I couldn’t be happier with how this turned out. If it’s cool enough where you live to turn on your stove I suggest running to your nearest farmers market or grocery store to pick up the goods to make this lovely meal. Pair with a glass of crisp white wine and enjoy!
Miso Glazed Turnip & Kohlrabi Salad
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
For the Salad:- 2 Tablespoons grapeseed oil (or other neutral cooking oil)
- 1 bunch of scallions, diced -white and light green parts only
- 1 small bunch of young turnips (about 4-6 small turnips), cut into 1/2 inch chunks (reserve the greens for another use)
- 2 medium-small kohlrabi, tough stems removed and cut into 1/2 inch chunks (reserve the greens for another use)
- 1 1/2 cups cilantro, finely chopped
- 1 cup uncooked quinoa
- 3 Tablespoons white miso paste
- 3 Tablespoons rice wine vinegar
- 1 Tablespoons low sodium tamari sauce
- 1 1/2 Tablespoons pure maple syrup
- 2 tsp fresh minced ginger
- 1-2 Tablespoons water
Preparation
- Prepare the miso sauce by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if necessary.
- Heat the oil in a large skillet over medium-high. Add the scallions and cook for about 5 minutes.
- Stir in the kohlrabi and turnips and cook until beginning to brown. About 8 minutes. Drizzle in 1/2 of the miso sauce and continue to cook until the vegetables are lightly glazed and beginning to caramelize. About 3-5 more minutes. If the veggies get too dry while cooking add a few drops of water to the pan to keep things moist.
- Meanwhile cook your quinoa. Place one cup of quinoa with two cups of water in a saucepan over high heat. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork. About 12-15 minutes.
- Once veggies and quinoa are done cooking toss them together with the cilantro. Taste test and drizzle with more miso sauce if necessary. The miso sauce will keep in the fridge for up to a week in an airtight container.
Notes
* Use this recipe as a guide *Adjust measurements and ingredients as necessary *Always taste test as you go and make changes to suit your taste buds
Glad to hear you are getting some cooler weather! You deserve it. I am so on board with anything miso-glazed. (not to mention anything with quinoa). Love it!
Miso-glazed anything is the best 🙂
I love turnips (my Mum thinks this is very strange) but I’ve never tried kohlrabi. This dish sounds like it has the perfect umami flavour for when your soul just craves savoury. Thanks Andrea!
I hope you give kohlrabi a whirl!
NOW I know what to do with my kohlrabi and turnips from my CSA share! This dish is beautiful, healthy and I can’t wait to try that miso sauce! (YaY for the cooler weather).Thank you, Andrea!
woohoo! I hope you make this 🙂
This was so good! I added some carrots and leeks from our garden, plus our own kohlrabi, but purchased the turnips. Definitely would make this again when I have extra veggies on hand. The glaze would actually be good on so many things. Love your website.
Woohoo! So happy you enjoyed this as much as we do. I love you farm fresh additions as well!
Made this tonight to pair with tofu pad Thai. I omitted the quinoa and kohlrabi and added the turnip greens. Quite yummy. I’m usually not a fan of turnips. But. These. Were. Eyeopening! Thanks for all the yummy recipes.
So happy you enjoyed this! I’m hoping to convert more people into turnip lovers because we grow a lot of them! Thanks for the lovely comment. xo
This recipe is DELICIOUS. I had 2 bunches of turnips from our weekly CSA boxes that I had no idea what to do with. I cook at least one or two of your recipes weekly and knew you would have something turnip related. I used both bunches of turnips and couldn’t find kohlrabi so i substituted sweet potatoes for that part. Even with the substitution,, the dish was incredible.. Will definitely re-make so thanks!!
this was a stellar recipe (especially paired with a crisp white). I left out the cilantro and used furikake instead. They crunch and spice was a much-needed textural contrast. Yummy
It was very delicious. We didn’t have cilantro so we added spinach, rocket and brocolini. The glaze was perfect on it.