We had our annual Lammas fest this weekend, with a buffet of garden delights, including refrigerator pickles (a big hit), green beans sauteed with almond slivers, basil hummos, a green salad, fettucini with basil pesto and the following delightful cole slaw.
Borage is an old-fashioned plant, used as a companion for its ability to discourage pests and to add micronutrients to the soil, especially potassium. Easy to grow, its flowers can be used as a garnish and to flavor and decorate drinks. Borage makes a clear, delicate honey as well.
Cole Slaw with borage flowers
Medium cabbage, shredded
3 cups borage flowers
1/2 green pepper, sliced very thin
1/2 medium onion, sliced very thin
Dressing:
2 Tablespoons yogurt
2 Tablespoons real mayonnaise
2 Tablespoons white vinegar
1-2 Tablespoons sugar (to taste)
salt to taste
fresh or dried parsley
Whip the ingredients for the dressing with a wire whisk, add to the vegetables, using just half the borage flowers. Chill overnight. Just before serving, add the rest of the borage flowers. A different color scheme for a familiar dish.
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