Adapted from Six Seasons by Joshua McFadden (chef & owner of Portland’s own Ava Gene’s and Tusk)
Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour (or just mix it up and keep going).
Grate the beets & kohlrabi on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.
To the garlic-raisin, vinegar mixture, add the beets, lemon juice, most of the parsley & mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.
To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil. Enjoy!
*Remember! Feel things out as you cook, don't fret about specific measurements. :)