Chef's Recipes

Kohlrabi salad

Australian Gourmet Traveller recipe for kohlrabi salad by Daniel Hong from Sydney restaurant Lotus.

By Dan Hong
  • 10 mins preparation
  • Serves 4
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Kohlrabi salad (top)
Shown with <a href="/vietnamesestyle_red_rice.htm">Vietnamese-style red rice</a>


  • 5 kohlrabi (about 1.2kg)
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 1 tbsp light soy sauce


  • 1
    Peel kohlrabi with a sharp knife until the white flesh is revealed. Using a mandolin, slice into 2mm slices, then cut into matchsticks. Combine with remaining ingredients and 1 tsp sea salt in a large bowl and adjust seasoning to taste (the salad should have a balance of sweet, sour and salty). Serve with <a href="braised_beef_cheeks_in_sarsaparilla.htm">braised beef cheeks</a> and <a href="slowroasted_duck_legs_marinated_in_lemongrass.htm">slow-roasted duck legs</a>.
  • Author: Dan Hong