Red, White and Blueberry Coleslaw

Red, White and Blueberry Coleslaw

Crispy bacon, dried blueberries and thinly sliced cabbage turn basic coleslaw into a colorful and patriotic side dish. Dovetailing Tip: Cook an additional 8 ounces of bacon to use day 4 in Broccoli Salad.

Prep time:
Cook time:

Serving size: 6
Calories per serving: 269

1 head cabbage small or 1/2 large green cabbage cut into 1/4-inch wide strips (about 6 cups)
1 red onion small red onion halved and thinly sliced (about 1/2 cup)
6 strips bacon bacon crisp-cooked and crumbled (reserve 1 tablespoon for garnish)
1/2 cup blueberries dried blueberries (reserve 1 tablespoon for garnish)
1/2 cup mayonnaise mayonnaise
2 tablespoons cider vinegar apple cider vinegar
1 tablespoon sugar sugar
1/2 cup pecans toasted chopped pecans (reserve 1 tablespoon for garnish)
black pepper Kosher salt and freshly ground black pepper

Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours.

Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.


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