Recipe

Hosted By
Janine & Terry

		Pacific Northwest Coleslaw with Spicy Lavender Dressing
		Serving Size - 7
		Prepared By - Mary & Randy
		Recipe Rating	Printer Friendly Recipe

Candied pecans (see below)

Spicy Lavender Dressing (see below)

6 Cs. Shredded green cabbage

3 Cs, shredded red cabbage

2 Cs. Sweetened dried cranberries, chopped

2 Granny Smith apples, cored and julienned

1 large yellow bell pepper, julienned

1 large red bell pepper, julienned

CANDIED PECANS:

1 Tbsp. butter

1/4 C. pecans, coarsely chopped

2 tsps. Sugar

Pinch of salt

SPICY LAVENDER DRESSING:

1 tsp. coriander seeds

1 tsp. cumin seeds

2 tsp. dried culinary Provence lavender buds

1 C. mayonnaise

1/4 C. lemon juice

3 Tbsp. lime juice

2 Tbsp. maple syrup

1 Tbsp. malt vinegar

1 Tbsp. Worcestershire sauce

1 Tbsp. Dijon mustard

1 Tbsp. Apple cider jelly

4 shallots, minced

1 Anaheim chile pepper, chopped

1 jalapeno pepper, minced

3 Tbsp. minced onion

2 Tbsp. cilantro leaves, minced

2 Tbsp. Italian parsley leaves, minced

2 garlic cloves, minced

Salt & pepper to taste

Prepare the candied pecans (see below). Prepare the dressing (see below). In a large bowl, combine the green cabbage, red cabbage, cranberries, apples, yellow pepper, and red pepper. Add the dressing and toss well. Transfer to a serving platter and sprinkle with the pecans. CANDIED PECANS: - Melt the butter in a medium skillet over medium heat. Add the pecans and sauté for 4 minutes, or until lightly toasted. Add the sugar and salt and stir for 1 minute, or until the pecans are well coated. Set aside to cool. SPICY LAVENDER DRESSING: - Toast the coriander and cumin seeds in a dry skillet over medium heat until fragrant, about minutes. Transfer to a spice grinder and add the lavender. Pulse until finely ground. Transfer to the bowl of a food processor. Add the mayonnaise, lemon juice, lime juice, maple syrup, vinegar, Worcestershire sauce, mustard, jelly, shallots, Anaheim pepper, jalapeno, onion, cilantro, parsley, and garlic. Pulse until smooth and creamy. Transfer to a bowl and season with salt & pepper.