kohlrabi  Noodles with Tataki  Cabbage or kale

Toss raw kale or cabbage strips with a little salt, leave alone for 30 minutes.  Add a dash rice wine vinegar. Massage, then knead, then  beat it up. Press and drain really well  with towel and colander. 

Make kohlrabi into raw noodles. If you don't have the hardware for that you can grate it. 

Mix with up to an equal volume cooked and hot brown rice noodles, or ramen, or any real noodles. The closer to the kohlrabi noodle shape and thickness you have, the better. 

Toss it all with olive oil, ponzu (you can sub a mix of soy sauce, sweet wine, citrus juice), cilantro (or parsley, basil), diced green onion or green garlic, red pepper flakes and sesame seeds (or togarashi shichimi spice blend). 

Most magical to then add avocado on top with more ponzu, or squeeze lime or lemon and sprinkle a little salt on the avocado.

For more protein add baked tempeh or tofu cubes.