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 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.