Blueberry Coleslaw

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 8 to 10 servings
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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


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