Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing
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.
Martha Stewart Living, February 2012