Kohlrabi is a crunchy, juicy vegetable with a texture that lands smack-dab in the middle of apple and potato. Both the hardy winter variety and the smaller spring and summer varieties are protected by a thick, inedible skin. Use a sharp knife to peel away the skin before preparing.
Kohlrabi can be simmered, roasted, boiled and mashed, or sautéed, like any root vegetable. Spring and summer varieties, which come in both vibrant purple and pale green, are also excellent eaten raw, in salads.
Between the apple and the kohlrabi, this is a serious crunch-fest.
Use a mandoline to get perfectly even, very thin slices.
The kohlrabi (and other root veggies) are steamed instead of boiled, to keep them from getting soggy.
Chop the vegetables into small pieces, so they cook faster.