Kohlrabi is probably one of the most misunderstood vegetables around. Most people don’t know what to do with them. Kohlrabi is a member of the cabbage family and can be eaten raw as well as cooked.
For me, the real joy of kohlrabi is biting into a crunchy, sweet, freshly picked and peeled bulb right out of the garden. Unfortunately, much of the kohlrabi you find in a supermarket (or even a farm stand) is grown larger than a tennis ball, making it tough, woody and dry. And they usually remove all the leaves, which are delicious.
The kohlrabi harvest has just begun in my home garden, and I make a slaw with the leaves and the bulb. I use my Awesomesauce recipe as the dressing.
s into the bowl.
2 kohlrabi bulbs with leaves, de-stemmed
1 carrot, peeled
For the Awesomesauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper
Combine the Awesomesauce ingredients in a bowl and keep it in the fridge.
Wash the veggies thoroughly before using. Pull the leaves off the kohlrabi bulb, and remove the stems. Grab a bunch of leaves at a time, roll them up tightly, and slice as thinly as you can into thin ribbons. Place in a bowl. Do this with all the leaves.
Peel the thick skin off the kohlrabi bulb and slice it as thinly as you can. Then take the slices and cut thin sticks out of them. Toss into the bowl.
I like to peel the carrot with a veggie peeler, then finely chop the slices. Toss into the bowl.
Add Awesomesauce to taste and toss well.
Cover and refrigerate, letting the flavors blend for a couple of hours before serving.
Live the Live ™ 
They sell kohlrabi at my local farmers’ market. I discovered it last year and had no idea what to do with it. Thanks for the idea!
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Simply peeling and eating the bulb is tasty, too. In the old days, my Mom would give us kids the heart of a cabbage as a snack. Kohlrabi reminds me of that, only milder and sweeter.
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