The beauty of this salad is its speed, simplicity, and freshness.

It’s a little like a green papaya salad — only here, kohlrabi steps in as a wonderful substitute for the water-rich papaya. The result? Crisp, bright, and utterly moreish.

To make sure your salad sings, here are the essential components:

1. A good acid

2. A salty element

3. Spring onions

4. Sesame oil (non-negotiable!)

For the acid, I used lemon, but lime would be magical. A good apple cider vinegar with depth could work beautifully too.

For the salty note, I went with sea salt — though don’t be shy about adding fish sauce, soy sauce, or tamari.

Spring onions are key, bringing savoury depth that balances the sweetness of apple and kohlrabi. Fresh herbs are also welcome — I used mint, but coriander would be equally delicious.

And then there’s sesame oil. In my opinion, it simply cannot be replaced. Its flavour is what gives this salad its true personality.

For garnish, I recommend roasted peanuts for that authentic green papaya salad crunch. Sesame seeds worked fine, but something with more body (like toasted almonds) would be even better. A little grated carrot could also be added if you want extra colour, though I like the monochrome look.

Serve alongside chicken, pork, fish, grilled tempeh, or even duck for a beautiful meal.

I hope this inspires you to grab some kohlrabi next time you see it at the market.

This recipe is inspired by renowned Australian chef and restaurateur Andrew McConnell, who has a classic sesame cucumber recipe. These little radish bites are delicious, versatile, and full of flavour.

Enjoy them as a quick snack, pop them in a lunch box, add them to a cheese or dip board, or serve as a delicate appetiser at your next dinner party.

Image Credit: Gourmet Traveller