To use kohlrabi (bulb with greens), cut off leaves and peel the bulb. You can just slice and eat raw, stir fry (great in curries or with a soy sauce base), or grated as a topping on salad. Cut it up into half inch pieces before stir frying.
Peel and slice raw kohlrabi into thin matchsticks-sized strips. Spread out the strips in a single layer on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake 20-30 minutes at 400 degrees until the kohlrabi softens slightly but still has a light crunch.
Replace some or all of the cabbage in your cole slaw recipe with grated kohlrabi.
Kohlrabi, peeled and diced
1 T. olive oil
1 T. garlic (finely chopped)
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a baking sheet and put into oven and roast for 30 minutes, stirring every five minutes after about 20 minutes. Sprinkle with vinegar (probably at the table so the kohlrabi doesn’t get squishy).