1. Peel the kohlrabi and julienne (very thin strips). You can use the smaller leaves from the kohlrabi as well and chop them finely. Peel the carrot and julienne as well. Wash and dry the bell pepper, remove the seeds and cut into very thin slices. Remove the soft and watery inside of the cucumber (the seeds) and julienne what’s left. Cut the tomatoes in half. Add all the veggies to a large bowl. Use your hands to mix and knead the veggies – you want them to know each other well. Set aside.

2. Peel the garlic and press it through a garlic press* into a small bowl. Add the brown sugar and mix. Add the lemon juice, Ponzu (or soy sauce), and mix to combine. Season with some chili flakes, salt, and pepper. Drizzle over the veggies and mix. Serve the salad with some chopped peanuts.