- Prep time
- 25 minutes
- Diabetic, Gluten Free, Vegan, Vegetarian
- Meal type
- Appetizer, Salad
- Serve Cold
- Barbecue, Casual Party
The borage flower catches the eye, and it’s edible, of course! It’s bound to delight palates from Vegan to Paleo and all variations in between.
- 8 carrots (grated multicolored carrots or regular bright orange carrots)
- 1 cup cabbage (sliced very thin and chopped)
- 3 heads lettuce (little gem or baby romaine are ideal varieties)
- 3 parsley (chopped)
- 24 – 36 borage flowers (pull each flower petal away from the fuzzy green sepals)
- 2 tablespoons olive oil
- 1 teaspoon rice vinegar (plain and unsweetened)
- 1 teaspoon lemon juice (fresh squeezed)
- pinch sea salt (to taste)
- pinch black pepper (optional) (fresh ground )
- Step 1
- Combine the olive oil, salt, and pepper in a deep bowl. Whisk in the vinegar and lemon juice. Set aside while you get the vegetables ready.
- Step 2
Prep the vegetables by washing and or peeling as necessary. Slice the cabbage thin and chop to make it about an inch or so long. Separate the individual “little gem” leaves from the head. Grate the carrots and keep each color in it’s own bowl (if the carrots are different colors).
- Step 3
- Divide the cabbage and parsley evenly between each bowl and mix all the ingredients . Give the dressing another stir and dress the carrot and cabbage mixtures.
- Step 4
Prep the freshly picked borage flowers by pulling the petal parts away from the calyx of each flower. The calyx is too fuzzy to eat comfortably.
- Step 5