When using raw kohlrabi in a salad, it's important to use a mandoline to slice it wafer-thin. This allows you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is an ideal counterpart to the crisp kohlrabi.
Part bulb, part bundle of greens, kohlrabi may seem like one of the more intimidating items at the farmers' market, but it offers a delightful combination of familiar tastes. "It’s got the texture of a radish and the sweetness of jicama, with a slight hint of broccoli," says food editor Sarah Carey. "The edible leaves are like a milder version of collards." A member of the brassica clan along with other cruciferous vegetables, kohlrabi is packed with vitamin C and potassium.