Blueberry Coleslaw Including Blueberry Mayonnaise 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.

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.

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

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.

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