kohlrabi and daikon

Having not known much about kohlrabi up until now i looked it up on wikipedia.  It's name means "cabbage turnip" in old time-y German, and that about describes it.

Our particular kohlrabi are mostly of the Cossack variety, which is giant and remains tender even when giant.  if you get that variety use one instead of two in this recipe for carrot kohlrabi slaw.

On the other hand I have been growing daikon for a long time.  This spicy Asian radish is really nice in stir fries, or, if you like the heat and crunch, just with a nice balsamic in your salad.  here is also a basic Asian salad using the daikon that we make sometimes.  In this case our daikon are currently on the small side (they can get quite huge), so I would use 1 1/2 - 2 instead of the one that the recipe calls from