Kohlrabi Slaw with Tuna, White Beans, and Maple-Miso Dressing

This was one of those, “Man, I hope it works.” And it DID. That dressing was all kinds of incredible. The salad wasn’t too shabby either for a pre-made blend either. I wanted to grab another bag of it at TJ’s, but they were all out of stock and the shipment hadn’t arrived yet. I grabbed a bag of arugula instead, and it’s just not the same as this [to be fair, I wasn’t expecting it to be]. Kohlrabi looks like a giant knobby turnip, but it’s really in the family of cabbage, broccoli, and cauliflower. It reminds me a lot of broccoli in texture.

This is an unbelievably simple recipe that comes together as fast as you can shake the dressing together.  I had no idea that miso paste could be so stubborn. It just doesn’t want to incorporate into the oil without some serious shaking. It’s the kind of dressing that holds up to the thicker ingredients of this salad and softens it in a delightful way. The hint of sweetness from the maple works well with the sweetness of the beets, and you get all kinds of contrast between the crunch of the vegetables and the softness of the bean. You could make your own beans if you were just that ambitious, but I am not.

I will be making this again for sure. That dressing though…

Inspiration: Emma Frisch


  • 10oz bag of Trader Joe’s kohlrabi salad blend
  • 2 5oz cans of unsalted, albacore tuna in water, drained
  • 15oz can of cannellini beans, drained and rinsed
  • Small shallot, peeled and sliced thin
  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons white miso paste
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 1 garlic clove, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper


In a large bowl, toss the salad blend, tuna, and beans together until well mixed.

In a jar, add the remaining ingredients. Screw on the lid and shake until mixed together. This will take some work since the miso can be clumpy, but it will eventually break down.

Pour the dressing over the salad and massage in with your hands until it’s thoroughly incorporated. Allow it to sit for about 10 minutes before serving so it will soften the vegetables. Serve.


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