With winter out of the way, one vegetable I’ve been seeing in abundance at Bay Area farmers markets is the sputnik-like vegetable with the funny name, kohlrabi. Eaten raw, it’s fresh, crisp, and the ideal ingredient for a summer slaw. This kohlrabi slaw is actually one of my favorite summer recipes. Quick and easy to make, it’s a nice cool side dish to eat after a long, warm day of working in the garden, or at a sunny picnic under flowering fruit trees.