Blueberry Coleslaw (Including Blueberry Mayonnaise)
- Reviews 1
Ready In: 2 hrs 35 mins
Serves: 6-8
Ingredients
Coleslaw
- 1 medium green cabbage, cored and finely shredded
- 1 small red onion, cut into quarters, thinly sliced and separated
- 1⁄2 cup fresh parsley, chopped, grated
- 2 tablespoons fresh grated orange zest
- 1 pint fresh blueberries
- 1⁄2 cup sour cream
- 1⁄4 cup blueberry vinegar
- 3 tablespoons orange juice
- 1⁄4 cup sugar
- 3⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- salt
- fresh ground black pepper
- orange slice (to garnish)
Blueberry Mayonnaise (use 1 cup)
- 1 large egg
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 1⁄4 cup blueberry vinegar
- 1 teaspoon sugar
- 1 pinch salt (to taste)
- 1⁄4 teaspoon white pepper
- 1 1⁄4 cups mild olive oil
Directions
- 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.
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