But first, let me tell you that I've never eaten a kohlrabi, that I know of. And, further to that point, I've certainly never had one in my house. So, really, my "favorite way" is actually the "only way".
Kohlrabi is beautiful (as you can see from the photo above). Sliced paper thin on my Kyocera Mandolin Slicer, the pink flesh becomes translucent like rice paper.
I seasoned this as simply as possible - perfect, beautiful grey fleur de sel. That's it. Nothing more.
As we snacked on these while painting our bathroom (a beautiful pale pistachio green, if you must know), I also realized that they would be a perfect replacement for radish in my favorite finger sandwich - butter, radish and sea salt on soft, sliced white bread.