Wednesday, August 28, 2013

Blueberry Coleslaw

1 head cabbage
1/2 Vidalia onion
1 carrot, julienned
2 cups blueberries
1 cup Vegenaise
2 Tbsp red wine vinegar
1 Tbsp Creamed Blueberry Honey
2 Tbsp chopped fresh cilantro
1 tsp cumin
Sea salt to taste

Using a mandoline on its thinnest setting, shred cabbage and thinly slice onion.  Combine  cabbage, onion, carrot, and blueberries in a large bowl.
Add Vegenaise, red wine vinegar, blueberry honey, cilantro, cumin.  Add sea salt to taste.  Gently toss to combine.


Adapted from Michael Symon's Recipe on Food Network

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