The challenge of using kohlrabi...hmmm...how about:

Kohlrabi and Cucumber Spring Rolls   Click for pic
hey, why not.  Time to get busy with combining more vegetables.  For these, I brought out my handy V-Slicer.  Scares me every time I use it.

1 Peeled Kohlrabi thinly sliced
1 Cucumber thinly sliced
some of the Nevada Summer Crisp Lettuce in large tears
Onion tops, again thinly sliced
and a bit of basil from the garden

I had some Vietnamese Spring Roll Skins lying around, so I carefully rehydrated those.  Sadly, I can't share the peanut sauce recipe because I tried 3 times and failed on each attempt.  Too salty, even using low-sodium soy sauce.  By the third attempt I had run out of lime juice, garlic, rice wine vinegar...etc.  Everything ran out at once.  I tried substituting, but to no avail.
All in all, a good use of the veggies.  The kohlrabi has a taste I found similar to cabbage and radish.  Not bad raw.  Haven't tried it cooked yet.