Kohl rabi recipe ideas

It’s purple or green and looks like a sputnik but what are the fave ways of eating this versatile kohl rabi? The skin is edible and doesn't need removing on smaller kohl rabi. Just trim off the root and separate the leaves, which can be treated like kale or spring greens. Keeping it raw, I think it works lovely as a salad or coleslaw ingredient. Grated and mixed with lemon juice and salt I’ve served it mixed into shredded crispy little gem lettuce. Coleslaw it up by either grating or making thin strips with a vegetable peeler and combine with grated carrot, apple, even fennel, shredded red cabbage or kale either all massaged with a vinaigrette or coated in a creamy dressing. Cooking options are also versatile, from cutting it into thin batons and stir frying with garlic and ginger, or roasting in halves or smaller to bring out the natural sweetness.