Make this coleslaw.

Along with a cold beer, this simple slaw will cool you down. I promise. Amber, who writes the lovely Worth My Salt, sent the recipe to me upon seeing this picture:

That's kohlrabi, and every summer I receive a few with my CSA share. A few weeks ago I got one, and before I even got around to doing anything with it, I got two more. This slaw was a great solution to my mounting kohlrabi problem. It took less than 10 minutes to make, required little effort (read: sweat), and was so darn refreshing. I ate the whole batch before I even thought to snap a picture!

Fresh coleslaw is a real treat on a hot day (or any day), as a snack or a side. I'll be making more later, just to have around, and when kohlrabi season ends, I'll revert to using traditional cabbage.

Kohlrabi coleslaw

Ingredients

2 kohlrabi, peeled
4 carrots, peeled
1 red onion, peeled
2 tablespoons apple cider vinegar
1 1/2 tablespoons mayonnaise
1 tablespoon sugar
Juice (or zest) of 1/4 lemon (optional)
Salt and pepper, to taste

Using a food processor (or mandolin, or your own little hands), shred kohlrabi, carrots and red onion.

Whisk together vinegar, mayonnaise, sugar and lemon juice.

In a large bowl, mix vegetables and dressing.

Salt and pepper to taste.

For maximum relief, chill before serving.

Serves 4.