Blueberry Coleslaw

Total Time:
15 min
Prep:
15 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 head Savoy cabbage, sliced
  • 1 cup onion, sliced
  • 1 carrot, julienne
  • 1 pint blueberries
  • 1 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon kosher salt
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 tablespoon cumin seed, toasted
Directions

When shredding the cabbage and other vegetables, use a Japanese mandolin on its thinnest setting. In a large bowl, combine all ingredients and serve. If not serving immediately, refrigerate.


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    This is my favorite slaw. I too used purple cabbage and it was wonderful.
    I addded purple cabbage for more crunch. The flavors are wonderful. I didn't have a drop left!!!
    It being the annual "Lilac Parade" party, I made Blueberry Coleslaw. 
    Not only was the presentation beautiful-it was delicious...a fan favorite!
    We were looking for some fun things to do with blueberries and came across Michael Symon's recipe. The first time we made it, we did everything according to the recipe and loved it! I recently made it for a party using "regular" cabbage (savoy is not readily available locally) and used 1/2 Tbsp kosher salt and 1/2 Tbsp toasted cumin seed. It was lovely! Please note the recipe calls for KOSHER salt (not table salt or it will be too salty) and toasted cumin SEED (not ground cumin). This will definitely be in the regular rotation in our home! Thanks Michael!!!
    Years ago, I took a lovely lady on a picnic date. One of the things I made was a blueberry coleslaw out of a respected food magazine. The date went well and the coleslaw was wonderful.
     

     
    With a upcoming tailgating party for which I volunteered to cook, I thought blueberry coleslaw would be a wonderful side. I was unable to find the original recipe (it's been about 15 years!) so I searched online and found this recipe. It looked interesting, so I gave it a shot.
     

     
    It was a waste of good ingredients.
     

     
    As I added the prescribed tablespoon of salt, I was thinking that sounded like an awful lot. It was. WAAAAAAYYY too much. I think even a teaspoon might be too much.
     

     
    There was too much vinegar, not enough sweetness and what the *bleep* was cumin doing in there?! I thought it would be that curious twist which sometimes adds a whole new dimension to a dish. It was just funky.
     

     
    I will try this dish again, with serious modifications. As it is, I'm angry about having ruined almost $10 worth of ingredients, so I won't try it again soon.
     

     
    My recommendation: DO NOT MAKE THIS DISH AS LISTED IN THE RECIPE!!!
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    Blueberries Foster

    Recipe courtesy of Sandra Lee