Michelle M. Winner

  • 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!

Sedona Slaw

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