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Ingredients
- 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
Preparation
Step 1
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.