I love all kinds of coleslaw, or just “slaw” as many people call it.

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 Japanese restaurants. I figured the gingery-miso dressing would be great tossed with a jumble of crunchy shredded vegetables.

Kohlrabi, a cruciferous vegetable, was a great place to start. 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 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 thoroughly (you may need a sharp knife, 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 also can be cooked: steamed, sautéed, roasted or fried, but I more often use it raw for its appealing mild flavor and pronounced crispness.

If you can't find kohlrabi, consider a blend of jicama and celeriac (both trimmed and grated or cut into matchsticks), or even turnip.

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 all of it. Leftover dressing is great drizzled over brown rice.Start to finish: 15 minutesServings: 61 tablespoon grated fresh ginger1 shallot, chopped2 tablespoons yellow or white miso2 tablespoons vegetable or canola oil2 tablespoons rice vinegar1 tablespoon soy sauce1 teaspoon toasted sesame oil2 cups finely shredded green or red cabbage6 large carrots, peeled and shredded or cut into very thin matchsticks1 kohlrabi, jicama or celeriac (or a combination) peeled and shredded or cut into very thin matchsticksToasted sesame seeds, to garnish (optional)In a small bowl, whisk together the ginger, shallot, miso, oil, vinegar, soy sauce and sesame oil.In a large serving bowl, combine the cabbage, carrots and kohlrabi. Drizzle about three-quarters of the dressing over the slaw, then toss well. Taste and adjust with additional dressing as desired.