From the Heartline Cafe, Sedona, AZ
- CHILLED RED CABBAGE SLAW
- 1 head red cabbage sliced as thinly as possible (4-5 cups)
- 1 cup raisins
- 1 carrot, peeled and shredded
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 1 tsp celery seed
- 1/2 cup corn oil
- 3/4 cup cider vinegar
- 3/4 cup brown sugar
- BLACK PEPPER VINAIGRETTE
- 1/2 cup red onion, finely chopped
- 1 cup red wine vinegar
- 1 tbsp ground black pepper
- 1 tsp salt
- 1/2 cup olive oil
- 2/3 cup corn oil
- 1/4 cup lemon juice
- 2 tbsp sugar
- 1/2 tsp of each -- oregano, thyme, garlic and crushed red pepper
For the slaw, mix all ingredients well and refrigerate overnight. Can be made ahead of time and keeps one week.
For the vinaigrette, puree onion in a blender using 1/4 cup red wine vinegar. Add the rest of the ingredients to the blender and pulse a few times to mix well. Pour into a jar, cover and refrigerate. Will keep several weeks.
To make the salad, assemble mixed greens, grilled slice chicken breasts, assorted cheeses and fruits. Place a small portion of the slaw on top of the salad. Put the vinaigrette dressing to taste on the greens and fruit, not the slaw.
I use cherry tomatoes, red onions, Monterey jack cheese, bell peppers, strawberries, raspberries and blackberries.