Name: Blueberry Coleslaw
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 to 10 servings
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

Recipe courtesy Michael Symon for Food Network Magazine

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Blueberry Coleslaw

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