Red, White and Blue Coleslaw
1 small head green cabbage cut into ¼ inch strips
1 small red onion, halved and thinly sliced
6 strips bacon, cooked and crumbled
½ cup dried blueberries
½ cup mayonnaise
2 tbs apple cider vinegar
1 tbs sugar
1/2 cup toasted chopped pecans (reserve one tbs for garnish)
Kosher salt and freshly ground pepper to taste
Original Recipe found at www.foodnetwork.com.
- After dicing, toss the cabbage onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with dressing.
- Cover and refrigerate 1 – 4 hours before serving.
- Stir in pecans and season with salt and pepper just before serving. Sprinkle with reserve bacon, blueberries and nuts.
- Pair with Multigrain Croccantini!