BLUEBERRY COLESLAW

Name: BLUEBERRY COLESLAW
Yield: Serves 8
Ingredients: 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

By TheLastWonton

July 10, 2012

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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

CREAMY DRESSING

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

COLESLAW

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.