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
2 teaspoons sugar (or to taste)
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water
1) Peel your kohlrabi bubs with a small, sharp knife, then cut into matchsticks.
2) Grind sesame seeds in pestle and mortar or electric grinder. Transfer to a bowl and stir in remaining ingredients. (Dressing will be thick - thin slightly with additional water if desired).
3) Dress your kohlrabi and enjoy!