Recipe courtesy of Michael Symon
From:
Food Network Magazine
Blueberry Coleslaw
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 267 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 267 mg
Ingredients
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.
