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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
- 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
- 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.
- 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.
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad
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