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Recipe courtesy of Food Network Kitchen

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Total:: 1 hr 20 min
Prep:: 20 min
Inactive:: 1 hr

Yield:: 6 to 8 servings

Level:: Easy

Ingredients

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

Directions

Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours.

Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.

From Food Network Kitchens

My Private Notes

Name: Red, White and Blueberry Coleslaw
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Ingredients: 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