Russian Korean-style marinade:
1Preheat a pan to medium heat. Add 2 TBs vegetable oil and onions, and saute for about 10 minutes, until onion is golden. Remove from pan and set aside.
2Using a mandoline, a grater or your mad knife skills, slice kolhrabi and apples into matchsticks. Slice radishes very thinly.
3Mix all marinade recipes together in a jar, and shake well to blend.
4Mix sauteed onions, kohlrabi, apples and radishes in a large bowl. Pour marinade over, and mix well to combine. Let rest in fridge for 4-5 hours or overnight for flavours to blend.
5Top with spicy salad topper crunch from NaturSource right before serving. Salad will keep well for a week, though there's no way it'll last that long.