Kohlrabi and Carrot Slaw

We are in the heart of kohlrabi season and I wanted to shred some to use in a vegetable side dish.  This worked out beautifully.  I used the Cuisinart to shred the carrots and kohlrabi, which took no time at all.  I did the cabbage by hand, and the results were delicious, as well as quick from start to finish (a perfect summer side dish--no heat required).

3 kohlrabi, peeled, stems trimmed off, grated (~1-2 c.)
1/4 head  cabbage, shredded (2-3 c.)
3 carrots, peeled and grated (~2 c.)
4 tablespoon chopped cilantro
1/4 cup golden raisins (optional)
3 Tbs. mayonnaise
1 tablespoon cider vinegar
Salt and pepper to taste.

Combine the kohlrabi, cabbage, carrots, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar,  and salt and pepper. Pour the dressing over the slaw, and mix until fully coated.Serve or store in the refrigerator.  I made it right before dinner and it was delicious, but it also stores well, and could go on a picnic as well.