Red, White and Blueberry Coleslaw

Red, White and Blueberry Coleslaw

Add a patriotic twist to a classic coleslaw side dish with bright blueberries and tasty red onion.


  • 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


  1. 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.


  2. Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.


Recipe courtesy of Food Network Magazine.

314.606.9520  |  This email address is being protected from spambots. You need JavaScript enabled to view it.

Search Recipes

Featured Wedding Testimonial