Kohlrabi Coleslaw

Usually, coleslaw is made with cabbage, but one day, I had a yen for some, and finding myself cabbageless, decided to try grating up the raw kohlrabi which I had planned to use to make chicken soup. I like it much better than cabbage. It is crunchier, sweeter and doesn't have that funky gassy taste that cabbage sometimes has. Either way, the recipe makes delicious coleslaw. Coconut vinegar was a delicious discovery at my nearby Asian market and since wine, or balsamic vinegar must be made from kosher wine, coconut vinegar avoids that whole problem entirely.

• 1 lb. peeled raw carrots, shredded with the shredding disc of a food processor
• 1-1/2 lbs. peeled kohlrabi bulbs, shredded with the shredding disc of a food processor
• 1 large granny smith apple, cored and shredded with the shredding disc of a food processor
• 1 cup Hellman's mayonnaise
• 1/3 cup Silver Swan coconut vinegar
• 1/3 cup honey
• 1/4 cup sugar
• 1/4 cup orange juice
• 1/4 tsp. celery salt
• 1 tsp. kosher salt
• 1/2 cup craisins
• 1/2 cup golden raisins

Toss all ingredients together and let stand for at least half an hour before serving to let flavors macerate. Keeps in the refrigerator for one week. Do not freeze.