Traditional cabbage coleslaw is updated here with the addition of blueberrry mayonnaise and fresh blueberries. It's colorful and slightly sweet. Kids love it. It's a good way to eat your veggies and fruit in one side dish.
Prep Time: 2 hours, 10 minutes
Ingredients:
- 1 medium green cabbage, cored and finely shredded
- 1 small red onion, cut into quarters, thinly-sliced and separated
- 1/2 cup chopped parsley
- 2 tablespoons fresh grated orange zest (see Note)
- 1 pint fresh blueberries
- 1 cup blueberry mayonnaise (see below for recipe)
- 1/2 cup sour cream
- 1/4 cup blueberry vinegar (preferably low-acid, 4.5%)
- 3 tablespoons fresh squeezed orange juice
- 1/4 cup sugar
- 3/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Salt to taste
- Fresh ground black pepper
- Orange slices for garnish
Preparation:
Place cabbage, onion, parsley, orange zest, and blueberries in a large bowl. Gently toss to mix evenly.In a separate small bowl, whisk together blueberrry mayonnaise, sour cream, blueberry vinegar, orange juice, sugar, cloves, and nutmeg. Season with salt and pepper to taste.
Pour dressing over cabbage and blueberry mixture and toss gently to coat. Refrigerate for 2 hours before serving. Garnish with orange slices to serve.
Yield: 8 to 10 servings
Note: Use a microplane to make quick work of grating orange zest.
Blueberry Mayonnaise Recipe
