By • July 10, 2012 3 Comments

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Author Notes: Gloriously crunchy slaw, delicously interrupted with the juicy pop of luscious summer blueberries, all brought together with the tangy, sweet goodness of a creamy dressing, boasting a whisper of a peppery punch. Loosely based and definitely inspired by Michael Symon's recipe.TheLastWonton

Serves 8


  • 3/4 cup mayonnaise
  • 3 tablespoons red wine vinegar
  • 2 tablespoons whole grain Dijon mustard
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 1 generous tablespoons honey
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea or Kosher salt


  • 1/2 large head cabbage
  • 5 green onions, chopped
  • 1/4 cup chopped fresh parsley
  • 2 medium carrots, finely julienned
  • 2 celery stalks, super thinly sliced
  • 1 1/2 cups fresh blueberries
  1. Make dressing: In small mixing bowl, combine mayonnaise, vinegar, mustard, cilantro, lemon juice, honey, salt and pepper. Whisk to combine. Transfer to a jar or container, refrigerate, and let the flavours mellow for at least 1 hour.
  2. Shave or very, very finely shred the cabbage. Combine cabbage, green onions, parsley, carrots, celery and blueberries in a large bowl. Pour the chilled dressing over the mixture, toss and serve.

More Great Recipes: Salads|Vegetables|Blueberries|Cabbage

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