Recently, I enjoyed coffee (actually an iced soy chai latte for me!) with a former art student who just graduated from college (with a minor in art!).

Her family has long tended a bountiful garden, so she brought me beautiful squash among other specimens.

Planning for a beach picnic with a good friend yesterday evening, I thought that maybe a squash and zucchini slaw–with some shredded carrots I had on hand and basil from my own herb garden–would be the perfect accompaniment to our Vegan Baked Bean Crostini…and it was!

This beautiful slaw goes together in a flash but looks and tastes very special.

3 cups shredded yellow squash, zucchini, and carrot, roughly equal parts of each

Sea Salt

Freshly ground black pepper to taste

3 tablespoons vegan mayonnasie

1 tablespoon apple cider or malt vinegar

1 tablespoon chopped capers

2 tablespoons basil chiffonade (stack basil leaves, roll tightly, and slice into very thin slivers

Optional garnish: whole capers and fresh basil sprigs

Toss together shredded vegetables and a pinch of salt, place in a collander, top with a plate and something with a little weight–like a can of beans–on top and let drain for about 20 minutes.  Then, in a medium bowl, toss together all remaining ingredients, including more salt to taste.  Cover and chill until serving time.  Toss and serve garnished if desired with whole capers and basil sprigs.