- Summer slaw cools the heat in Oregon
- August 5th, 2009 5:06 pm PT
Sedona, Arizona holds a variety of delights for many people. Even the first inhabitants knew of the metaphysical influences on this land . Skeptics who come to visit will soon become believers.
One evening I sat in my car near Bell rock waiting for my companion and glanced around. I saw rays of light coming out of tops of the rock formation in bands of color at dusk. My only regret was not having my camera.
There are healing places in the red rocks here, inspirational light for artists, and secrets of the ancients out in the desert. All manner of cosmic therapies that traverse the unkown or known world exist here along with modern spas, restaurants and golfing.
On one of my trips to Sedona, I met a delightful lady who shared a delicious slaw recipe with me. Everytime I make it I think of my friend Carol whose husband invented Silly Putty for a popular toy manufacturer. Yes Sedona is like that. Most people you meet did something else before they were drawn to Sedona. Something weirdly important to you. Visit- you’ll “see” what I mean!
for 8 – 10 (great for the heat as it contains no mayo)
- 1 small head of Oregon grown red cabbage, sliced very thin
- 1 cup raisins, can use golden or red
- 1 carrot peeled and shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon celery seed
- 1/2 cup cider vinegar
- 3/8 cup olive oil
- 3/4 cup sugar
Combine in bowl: raisins,cabbage and carrot , thyme and celery seed. Mix well and chill.
Combine in saucepan: salt, pepper, vinegar and sugar heat until sugar melts. Cool and pour over slaw. Chill for three hours. Great with grilled meats. Cole Slaw Photo credit: PBS.ORG