Peel the kohlrabi bulb using a sharp vegetable peeler, removing all the tough outer skin.

Slice the kohlrabi into ¼-inch rounds with a mandoline or knife.

Lightly sprinkle the slices with sea salt and let them rest on paper towels for about 5 minutes.

In a mixing bowl, combine Greek yogurt, parsley, dill, minced garlic, lemon juice, olive oil, and black pepper. Whisk until smooth.

Arrange the kohlrabi slices on a serving platter and serve with the herb dip.