Red, White and Blueberry Coleslaw

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1 small or 1/2 large head green cabbage, cut into 1/4-inch wide strips (about 6 cups)

1 small red onion, halved and thinly sliced (about 1/2 cup)

6 strips bacon, crisp-cooked and crumbled (reserve 1 tablespoon for garnish)

1/2 cup dried blueberries (reserve 1 tablespoon for garnish)

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon sugar

1/2 cup toasted chopped pecans (reserve 1 tablespoon for garnish)

Kosher salt and freshly ground black pepper