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Colorful Summer Coleslaw

Photo: Anna Williams
Yield 6 servings
This crunchy coleslaw is also eye-catchingly colorful, making a heaping serving of it tempting on a hot summer day.

Ingredients

  • 3 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 1/2 teaspoon salt
  • 1 slivered yellow pepper
  • 1 pint halved grape tomatoes
  • 1/4 cup chopped fresh basil, plus small bunch of fresh basil leaves
  • 1/4 cup sliced scallions
  • 1/3 cup mayonnaise
  • 1 teaspoon cider vinegar

Nutrition Information

  • calcium 47 mg
  • calories 123
  • caloriesfromfat 1 %
  • carbohydrate 8 g
  • cholesterol 7 mg
  • fat 10 g
  • fiber 2 g
  • iron 1 mg
  • protein 2 mg
  • satfat 1 g
  • sodium 282 mg

How to Make It

  1. In a colander, toss green cabbage, red cabbage and salt. Set aside for 1 hour. Squeeze the cabbage with paper towels to remove water; place in a bowl. Add 1 yellow pepper, grape tomatoes, basil and scallions. Season to taste with salt and pepper. Toss with mayonnaise and cider vinegar. Sprinkle with basil leaves.