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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.

  1. After dicing, toss the cabbage onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with dressing.
  2. Cover and refrigerate 1 – 4 hours before serving.
  3. Stir in pecans and season with salt and pepper just before serving. Sprinkle with reserve bacon, blueberries and nuts.
  4. Pair with Multigrain Croccantini!
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