Refreshing Kohlrabi & Cucumber Salad

Kohlrabi looks like an alien vegetable. No one knows what to do with it. In fact, I wouldn't know what to do with it if it weren't for my two kiddos picking up random vegetables at the grocery store. Kohlrabi will catch you by surprise!Not only is kohlrabi cool to look at, it is a cruciferous vegetable, which means that it is a detoxifying powerhouse vegetable. Like all vegetables, kohlrabi is a good source of many different vitamins and minerals, however kohlrabi is particularly high in vitamin C.Like jicama, kohlrabi can be sliced, cut into sticks, diced or shredded. Start by cutting off the tops to make a flat surface and cut down the sides of the vegetable to remove the peel. Then place the kohlrabi face down and cut into slices. The slices can then be cut into sticks or diced, depending on how you want to use it. The tops can be used like any leafy green, raw in salads, sautéed or added to stir fry and other cooked dishes.Kohlrabi can be eaten cooked or raw. It is crunchy and has a pleasant taste. It's not sweet, but definitely not  bitter like other cruciferous vegetables. Read the post on jicama for more ideas on how to incorporate kohlrabi into meals and snacks. I find that jicama and kohlrabi can be used interchangeably.[amd-zlrecipe-recipe:33]