Instructions: Place napa cabbage, red cabbage, onion, carrot and red pepper in salad bowl.

Dressing: In saucepan, bring vinegar, sugar, oil, celery seeds and salt to boil; pour over cabbage mixture and toss to coat. Let cool; cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 1 day.) Use slotted spoon to serve.

Makes 8 servings.

With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colorful mix and a keeper that you can make ahead.

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