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Recipe courtesy of Michael Symon

From: Food Network Magazine

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Total:: 15 min
Prep:: 15 min

Yield:: 8 to 10 servings

Level:: Easy

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

My Private Notes

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