Lavender-Cilantro Cole Slaw

This recipe has been adapted from the LAVENDER COOKBOOK by Sharon Shipley. In Ms Shipley’s book this is a sauce for Crab Cakes. Her recipe makes
a generous amount of sauce. The first time I made this I knew that the leftover sauce would be lovely as a dressing for cole slaw. With very little tweaking,
it is now a regular at my table when cabbage is garden ready. I make the dressing before I chop the vegetables so that the flavors have a chance to assert themselves

Creamy Lavender-Cilantro Dressed Cole Slaw

  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk (both sour cream and yoghurt will work)
  • 2 Tablespoons Honey
  • 2 Tablespoons fresh, chopped cilantro
  • 2 Tablespoons lemon juice
  • 1 generous Tablespoon Stone Ground Dijon Mustard
  • 1 teaspoon dried culinary lavender buds, rubbed between the palms of the hands
  • Sea Salt and fresh ground Pepper to taste.

In a small bowl, whisk everything, except the salt and pepper, to a smooth sauce. Taste and season with salt and pepper.

 

Use this dressing on thin sliced cabbage with any additional vegetables and fruit that you may normally use for cole slaw.

 

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Filed under Fresh from the garden, Home Cooked

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