Berry Coleslaw Recipes

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BLUEBERRY COLESLAW



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



Blueberry Coleslaw image

Make and share this Blueberry Coleslaw recipe from Food.com.

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



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



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.

BERRY COLESLAW



Berry Coleslaw image

This is a vinegar slaw made with strawberries and dried cranberries. You will need to plan ahead as it takes 8 hours to let the flavors meld. I haven't made it yet but I am looking forward to taking it to the next potluck as it has no mayo and is different than other coleslaws. It is from a TOH Bonus Book.

Provided by Margie99

Categories     Strawberry

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup cider vinegar
1/4 cup unsweetened apple juice or 1/4 cup cranberry juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
6 cups shredded cabbage
1 1/2 cups sliced fresh strawberries
1/2 cup dried cranberries

Steps:

  • In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add the cabbage. Toss gently to coat.
  • Cover and refrigerate 8 hours or overnight, stirring occasionally.
  • Just before serving, stir in strawberries and cranberries.

Nutrition Facts : Calories 42.7, Fat 0.2, Sodium 207.8, Carbohydrate 9.9, Fiber 2.9, Sugar 6.1, Protein 1.2

BLUEBERRY COLESLAW (INCLUDING BLUEBERRY MAYONNAISE)



Blueberry Coleslaw (Including Blueberry Mayonnaise) image

This looks so nice when made! It's so festive, not only for holidays, you can enjoy this all year around. It has it's own dressing, and the recipe follows this. I have used this recipe for other fruits, strawberries, raspberries, and you can use fat-free mayonnaise, fat-free sour cream, and Equal, in place of sugar. Cooking time is refrigeration time.

Provided by FLUFFSTER

Categories     Greens

Time 2h35m

Yield 6-8 serving(s)

Number Of Ingredients 22

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)
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

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.

Nutrition Facts : Calories 572.6, Fat 51.1, SaturatedFat 9.3, Cholesterol 75.2, Sodium 100.2, Carbohydrate 28.6, Fiber 5.4, Sugar 20.6, Protein 5

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