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
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Ingredients
- CREAMY DRESSING
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3/4 cup
mayonnaise
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3 tablespoons
red wine vinegar
-
2 tablespoons
whole grain Dijon mustard
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2 tablespoons
chopped fresh cilantro
-
2 tablespoons
fresh lemon juice
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1 generous tablespoons
honey
-
1 teaspoon
freshly ground black pepper
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1 teaspoon
sea or Kosher salt
- COLESLAW
-
1/2
large head cabbage
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5
green onions, chopped
-
1/4 cup
chopped fresh parsley
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2
medium carrots, finely julienned
-
2
celery stalks, super thinly sliced
-
1 1/2 cups
fresh blueberries
Directions
-
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.
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