Best Blueberry Coleslaw Including Blueberry Mayonnaise Recipes

Blueberry Coleslaw image

Provided by Mercy

Categories Berries

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

1 medium green cabbage, shredded
1 small red onion, minced
1/2 cup chopped parsley
2 tablespoons minced orange zest
1 cup mayonnaise
1/2 cup sour cream
1/4 cup blueberry vinegar (preferably low-acid, 4.5%)
3 tablespoons fresh squeezed orange juice
1/4 cup sugar
1 teaspoon ground cloves
salt
fresh ground black pepper
1 pint fresh blueberries
orange slice (to garnish)

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.

Nutrition Facts : Calories 227.1, Fat 13.2, SaturatedFat 3.4, Cholesterol 14, Sodium 240.4, Carbohydrate 27.7, Fiber 4, Sugar 16.7, Protein 2.9

Blueberry Coleslaw image

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 10

1 head Savoy cabbage
1/2 onion
1 carrot, julienned
1 pint blueberries (about 2 cups)
1 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons chopped fresh cilantro
1 tablespoon cumin seeds, toasted
Kosher salt

Steps:

Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting. Combine the cabbage, onion, carrot and blueberries in a large bowl.
Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours.

Blueberry Coleslaw image

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 10

1 head Savoy cabbage, sliced
1 cup onion, sliced
1 carrot, julienne
1 pint blueberries
1 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon kosher salt
2 tablespoons freshly chopped cilantro leaves
1 tablespoon cumin seed, toasted

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.

Red, White and Blueberry Coleslaw image

Provided by Food Network Kitchen

Categories condiment

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

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

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.