To be perfectly honest, kohlrabi is not a vegetable I have a lot of experience with. Sure, I’ve been seeing it at the farmer’s market for as long as I can remember, but its pale green, alien-ish appearance has always scared me away.
At some point, I had it in a restaurant and determined that’s its appearance is the only “weird” thing about it and its flavor couldn’t be more pedestrian–it tastes exactly like green cabbage you’ve been eating all your life. The advantage kohlrabi has over cabbage though is its intense crunch. When eaten raw, it’s amazingly crisp and refreshing, especially when paired with julienned apples and a zippy vinaigrette as it is in this slaw.