Similar to broccoli stems, kohlrabi is most tender and sweet when its small; the skin becomes tougher and more woody as it grows. Its usually not necessary to peel smaller kohlrabi, but you may wish to do so with larger ones. Crunchy, juicy, and mild with a slight peppery bite, raw kohlrabi is perfect for any kind of slaw, or in salads and snacks. Use it the same way you might use jicama, celery, carrots, radishes, or even apples.