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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