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This is the time of the year to try a fresh, blueberry Cole slaw and it couldn’t be any easier to make. With a new, organic blueberry vendor at the farmers’ market and company coming in town for our daughter’s graduation from high school, I may even make this myself over the Memorial Day weekend.

Ingredients:
1 pint fresh blueberries
1 head raw cabbage, sliced
1 cup green onion, sliced
1 carrot, julienne
3/4 cup mayonnaise
2 tbsp red wine vinegar
1 tbsp honey
1 tbsp kosher salt
2 tbsp fresh cilantro, chopped
1 teaspoon cumin seed, toasted

Directions:
In a large bowl, mix all ingredients together. If not serving immediately, refrigerate.

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