I already made the celery root remoulade, but I was cleaning out my produce bin and came across this lovely kohlrabi. I think raw kohlrabi is much better than cooked, but I was tired of my usual mayo-and-onion slaw, so I hit upon the remoulade recipe. Now, I don't think it would be fair if I just made the same recipe over with slight variations-- to qualify, the new submission needs to be (just like a patentable invention), useful, novel, and non-obvious. Well, since I never know what to do with kohlrabi, this is definitely useful-- and delicious too.
Instead of grating the kohlrabi, I cut it into thin matchsticks to preserve its crunchy texture. I added a little lovage to provide the celery flavor missing from the base. I also used yogurt instead of the sour cream for a lighter dressing. The tangy dressing with the savory anchovies, herbs, and creamy mayo and yogurt made for a superb salad. Arguably, this is even better than the original-- the kohlrabi has a lovely, juicy crunch, whilst celery root can be (to put it kindly) a bit woody. As for novel and non-obvious, it looks from a google search like this has been done before, so an actual patent is out of the question. So it goes-- I'm just happy to have found something to do with the kohlrabi!