Ed and I enjoy them sliced thin and eaten raw. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes. I like to put them in our salads.
Other members have:
Made into fritters. This is a great way to get kids to eat their kohlrabi! Shred the vegetable and mix with an egg and a few tablespoons of flour. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.
In soup. We particularly like kohlrabi in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Also, try adding it to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup!
When roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. You can slice the kohlrabi thin for toasted "chips" or cube.