I saw this article on Fox and had to post it because it's MY BLOG and I get to post whatever I want.
Actually, I'm posting it because tons of people who have been guests for meals at my house have always said to me 'hey-what is this in the salad', and have walked by the kohlrabi at the supermarket not knowing what to do with it.
My two favourite things to do with kohlrabi are to cut it into very small, square cubes and include in an Israeli type salad. The second thing I like to use it for is a salad that with very narrow kohlrabi fingers, along with thin (peeled) carrot fingers and thin fingers of sliced fennel-then I toss olive oil, fresh lemon and salt on it.
This is also a nice idea, I found it when looking for a picture of the type of salad that I usually make. This is the type of veggie 'finger' that I was talking about above. Really thin.
Kohlrabi is a little hard to peel, the rind is very hard, but it's worth the effort. I have only used it raw, but I imagine it's like other root vegetables when it's cooked.