| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 315 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 516 mg |
| Serving Size | 1 of 8 servings |
| Calories | 315 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 516 mg |
Reviews
I made this coleslaw for a bbq with neighbors on the 4th of July. No modifications; easy recipe, well-balanced and delicious. There were no leftovers … everyone went back for seconds. I will definitely make it again — Big Hit!
I have made this coleslaw twice. The first time I used fresh blueberries because I didn’t read the directions correctly. The fresh worked good. I lightly tossed them in before serving so they wouldn’t get squishy. This time I got the dried blueberries which are yum but I’m also adding some fresh one because I like it that way. I didn’t have the plain pecans but I had sweet and spicy ones and those were great so I’m sticking with that modification. Also sticking with the bacon! I add it with the nuts right before serving because I like the bacon crunchy. I know some people hate to read about modifications to the recipes but that’s how you make it your own! Regardless it’s a hit and not a bit leftover!
Great recipe. My family loved it. I made a double batch and it was gone with minutes. I will definitely make this again. It is a great dish to bring to a party any time of the year. Being allergic to apples, I used Mirin (Japanese rice wine vinegar) as a substitute for the apple cider vinegar. I think I may add some strawberries to the mix next time as well.
Easy, new, and delicious!
So delicious! Just the right combo of ingredients for a fresh take on slaw.
This was the first time I made cole slaw and it turned out to be a huge hit. It was easy to make too. Everyone loved it and came back for seconds and thirds. I couldn’t find the dried cranberries at my local supermarket so I used blueberry infused craisins. Yum!!!
Lots of great flavor contrasts and textures. Similar concept to broccoli salad but, in my opinion, better.
This slaw is quick, easy and tastes great! It’s a keeper.
Huge Party Hit!!!!! I used a little less Red Onion because I’m personally not a fan. And I found it required more like 5 tbs of apple cinder Vinegar. I just kept tasting the dressing until I got it right. The bacon and the Pecans make it for sure! I’ll be doing it again. My group ate the whole bowl and wanted more!