Blueberry Coleslaw Food

RED, WHITE AND BLUEBERRY COLESLAW

Steps:

• 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.

BLUEBERRY COLESLAW

Steps:

• In a large bowl, toss together the cabbage, onion, parsley, and orange zest.
• In a small bowl, whisk together the mayonnaise, sour cream, vinegar, orange juice, sugar, and cloves.
• Taste then season with salt and pepper.
• Pour the dressing over the cabbage mixture and toss until well coated.
• Toss with the blueberries.
• Garnish with orange slices and serve.

BLUEBERRY COLESLAW (INCLUDING BLUEBERRY MAYONNAISE)

Steps:

• Place cabbage, onion, parsley, orange zest, and blueberries in a large bowl.
• Gently toss to mix evenly.
• In a separate small bowl, whisk together blueberry mayonnaise, sour cream, blueberry vinegar, orange juice, sugar, cloves and nutmeg. Season with salt and pepper to taste.
• Pour dressing over cabbage and blueberry mixture and toss gently to coat. Refrigerate for 2 hours before serving. Garnish with orange, if desired.
• Blueberry Mayonnaise:.
• In a food processor fitted with the metal blade, place egg, egg yolk, Dijon mustard, blueberry vinegar, salt and pepper.
• Process for 30 seconds until well combined. Turn on the processor and drizzle the olive oil down the chute in a slow steady stream until incorporated. Don't over-process or the mayonnaise will break down.
• Taste and adjust the seasoning if necessary.
• Store in an airtight glass container in the refrigerator.
• Use as a condiment or salad dressing.

BLUEBERRY COLESLAW

Steps:

• When shredding the cabbage and other vegetables, use a Japanese mandolin on its thinnest setting. In a large bowl, combine all ingredients and serve. If not serving immediately, refrigerate.