- 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
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