There are boundless possibilities for Kohlrabi and its slightly other-worldly look and here's an Asian-style take on this brasicca whose name derives from the German for cabbage (kohl) and turnip (rabi). A recipe from the Better Food Traders who we are an accredited founding member of.
3/4 pound trimmed kohlrabi bulbs
1/3 cup Japanese-style sesame seeds (not hulled) toasted
3 tablespoons sesame oil
3 tablespoons (+1 teaspoon) soy sauce