Bursting with summer's bounty, this slaw is a colorful fiesta. The best renditions of this summer harvest celebration, introduced to me by New England chef Jasper White, utilize whatever vegetables are freshest and best at the market — the more the better!

INGREDIENTS | SERVES 8

• 1 small head Napa cabbage or regular green cabbage (about 1 pound)
• 1 large “horse” carrot, or 2 regular carrots, peeled
• ¼ pound snow peas
• 1 each red, yellow, and green bell peppers, seeded
• 12 green beans
• 1 small red onion
• 2 ears fresh sweet corn, shucked
• ½ teaspoon sugar
• ¼ cup cider vinegar
• 1 tablespoon vegetable oil (preferably peanut oil)
• Pinch of celery seeds
• Salt and black pepper to taste

1. Quarter and core the cabbage; slice as thinly as possible.

2. Using a swivel peeler, shave carrot into as many paper-thin curls as you can. Discard or save remaining carrot for another use.

3. Cut carrot curls, snow peas, bell peppers, green beans, and onion into fine julienne. Cut corn kernels from the cob.

4. Combine all vegetables in a large mixing bowl; dress with sugar, vinegar, oil, celery seeds, salt, and pepper. Allow to sit at least 10 minutes before serving. This is an excellent accompaniment to crispy fried foods like beer-battered onion rings.