Recipe by Lori Ross
Coleslaw becomes an elegant first course with this sophisticated salad dressing. While you don't need to use lavender, it makes a simple slaw a special gourmet treat. In place of lavender, try an equal amount of fresh herbs such as tarragon, thyme, basil, oregano or rosemary.
6 cups shredded cabbage
Or a blend of:
3 cups shredded cabbage (a mix of purple and white is nice)
2 cups shredded carrots
1 cup thin-sliced onion (purple is pretty)
2/3 cup olive oil
1/3 cup white vinegar
1/3 cup sugar
2 fresh lavender sprigs (or use a tablespoon of pesticide-free edible dried lavender flowers)
Combine, oil, vinegar, sugar and lavender in food processor or blender for 30 seconds or mix by hand using chopped fresh lavender. Toss coleslaw with dressing and season with salt and pepper. Top with a few lavender sprigs or flowers, if available.
Herb Slaw: Replace lavender with 1 tablespoon fresh rosemary, thyme, basil, marjoram or oregano.
Orange Slaw: Replace lavender with 1 tablespoon fresh grated orange peel (or 2 teaspoons dried, grated orange peel)
Rose Petal Slaw: Replace lavender with 2 tablespoon rosewater and 6 pesticide free rose petals (to decorate slaw)