Are you a little baffled by kohlrabi? Don't be! It's abundant in spring (and fall too). I especially love it raw in a thinly sliced salad like this one. It's from my book Veg Forward but here's the recipe: Kohlrabi-Apple Salad For the dressing: 1 1/4 cups labneh or Greek yogurt 2 tablespoons lemon juice 1 1/2 tablespoons olive oil 3/4 teaspoons kosher salt Freshly ground pepper For the salad: 1 pound kohlrabi bulbs (4-6) 8 ounces daikon or black radish 1 Granny Smith 2 Celery stalks, plus the leaves 2 teaspoons poppy seeds 1/2 cup chopped dill Whisk all the dressing ingredients together until smooth. Slice everything but the celery paper thin on a mandoline. Slice the celery on angle. Combine the sliced veggies and the celery leaves with the dressing, coating well. Sprinkle the poppy seeds and dill over the top. . . #vegforwardcookbook #kohlrabi #rawsalads #mandoline #celery #daikon #apples