Photo: Anna Williams
6 servings

This crunchy coleslaw is also eye-catchingly colorful, making a heaping serving of it tempting on a hot summer day.

How to Make It

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.

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