I love kohlrabi! I grow it every spring and fall, and it keeps well in the fridge. I frequently use it sliced thin or into matchsticks, and use them in stir-fries, and they stay crunchy, even when reheated. I have also cut them into matchsticks and made som tum, substituting it for the traditional green papaya. One of my favorite things to do with them, to make a delicious snack, is modeled after a Chinese recipe for macerated peeled broccoli stems. 2 c of sliced broccoli stems or kohlrabi is tossed with 1 tsp salt, and refrigerated for at least an hour. Then they are rinsed, and patted dry, and tossed with a tb of sesame oil (or half sesame and half hot oil), and served uncooked. Or, the oils can be heated in a wok over medium heat, and the slices are tossed for just 15 sec, then removed to a bowl - the method I usually use.
The Vietnamese love kohlrabi, so there are probably a lot of their recipes online.
My first experience with kohlrabi was back in the 70s, in the kitchen of the German parents of a friend, and the kohlrabi was cubed, and braised in what seemed to be a buttery cream sauce, with some chicken stock added. It seemed like a cross between a potato and a turnip, and I was immediately hooked, and found out that they had grown these things, as well. I started growing them, as soon as I set up a garden.
