kosher salt

Blueberry Cole Slaw


1 head of cabbage (Hickory Hill Farm)

1/2 onion (Riverview Farm)

1 carrot, julienned (Woodland Garden)

1 pint blueberries (about 2 cups)

1 cup mayonnaise

2 tablespoons red wine vinegar

1 tablespoon honey (Moore Farms and Friends)

2 tablespoons chopped fresh cilantro or parsley (depending on the growing season)

1 tablespoon cumin seeds, toasted

Kosher salt


1. Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting or a cheese grater works. Combine the cabbage, onion, carrot and blueberries in a large bowl.

2. Add the mayonnaise, vinegar, honey, cilantro or parsley (depending on the season), cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours