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Red, White and Blueberry Coleslaw
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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. Sprinkle with reserved the bacon, berries and nuts.

Recipe courtesy of the Food Network Kitchens.

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