Ruby Slaw

• 1 small head red cabbage, cored and finely shredded
• 1 head radicchio, cored and finely shredded
• 1 medium-size red onion, sliced paper thin
• 1/2 cup thinly sliced red radishes
• Salt
• 1 cup fresh raspberries
• 1/2 teaspoon sugar
• 1/4 cup raspberry vinegar
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper
• 1 tablespoon minced basil, preferably purple opal basil

1. Place cabbage, radicchio, onion and radishes in large bowl, sprinkle with 1/2 teaspoon salt, and toss.
2. Set aside for 1 hour.
3. Drain excess fluid from mixture, and fold in all but 3 tablespoons raspberries.
4. Crush reserved raspberries with sugar.
5. Mix with vinegar.
6. Beat in oil.
7. Pour over cabbage mixture.
8. Toss again.
9. Season with salt and pepper, add basil, toss, and serve.

head red cabbage, head radicchio, red onion, red radishes, salt, fresh raspberries, sugar, raspberry vinegar, extra virgin olive oil, freshly ground black pepper, basil

Taken from cooking.nytimes.com/recipes/8019 (may not work)