It's also delicious steamed and served with some miso-butter. Also, kohlrabi goes great with rich beef, like short ribs.

I agree with Amanda, young kohlrabi is great in salads. If it is older, peel the fibrous exterior and treat like radishes or broccoli stems. This recipe from gingerroot sounds like it would be good with the sub http://www.food52.com/recipes/6642_roasted_radish_and_potato_salad_with_black_mustard_and_cumin_seed or
This
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/01/28/FD4P1HEPEV.DTL

A week ago I was in the same predicament; I made a light vegetable soup with kohlrabi, young turnips (hakurei), carrots, tomatoes, a good squeeze of lemon and chickpeas for protein.

kohlrabi 1: shred with carrot, toss with creamy dressing & cumin = kohl slaw
kohlrabi 2: shred or julienne, toss it in a hot wok w/peanut oil, remove to salad bowl and add splash of miso dressing and pickled ginger and handful of cilantro.

Is it young? If so I'd shave it (on a mandoline; or with a vegetable peeler in a pinch) and add it to salads.