Blueberry Coleslaw

Total Time:
15 min
Prep:
15 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 head Savoy cabbage
  • 1/2 onion
  • 1 carrot, julienned
  • 1 pint blueberries (about 2 cups)
  • 1 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon cumin seeds, toasted
  • Kosher salt
Directions

Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting. Combine the cabbage, onion, carrot and blueberries in a large bowl.

Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours.

Photograph by Kat Teutsch


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    This recipe is featured in:

    Summer Produce Guide