- Finely shred the cabbage and onion. In a small bowl, soak the raisins in warm water for about 10 minutes to soften. Drain and set aside.
- In a small bowl, combine the mayonnaise, vinegar and milk and whisk with a fork to blend. Add the sugar and season with salt and pepper; the dressing should have a sweet/sour balance.
- In a large bowl, toss the cabbage, onion and raisins with the dressing. Serve immediately on chilled salad plates or bowls.
- This recipe yields 4 servings.
- Comments: Purple and blue fruits and vegetables, such as the purple cabbage called for in this slaw, are rich in antioxidants that protect the brain and memory. The dish also includes raisins, whose nutritional content is intensified by the drying process.
Notes:
Recipe adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006) |
