Kohlrabi means "cabbage turnip" in German, and these vegetables are a mild member of the cruciferous cabbage/broccoli/cauliflower family. Kohlrabi can be eaten raw or cooked, and unlike other crucifers do not tend to be give off much sulfur. They are packed with Vitamin C and potassium, and are an anti-inflammatory vegetable. They help dry damp conditions and dispel mucus and swelling from the body.
Kohlrabi and Radish Salad is a bright, crunchy, vibrant recipe that is also an excellent digestive aid. The recipe is a whole foods/macrobiotic crossover, and lends itself to being served in smaller portions because of its potency.