Parmigiano Reggiano, shaved with a peeler, to taste
Basil leaves, torn
Thinly slice the kohlrabi with a mandoline. Spread the slices out in a large bowl and sprinkle evenly with the sea salt. If you have to layer up the slices for space reasons, season one layer, then season the layer on top.
Sprinkle with the vinegar and let sit for 5-10 minutes or until the slices soften and are pliable.
Meanwhile, toast the pistachio nuts in a dry skillet for a few minutes. Chop.
Add the olive oil and basil to the kohlrabi slices and toss with your hands to coat. Taste. Add more salt and vinegar to taste as needed.
Shave the parmesan on the salad and add the pistachio nuts and toss gently.