Red, White and Blueberry Coleslaw



½ head of green cabbage, shredded

1 red onion, halved and thinly sliced

6 pieces of bacon, cooked and crumbled

½ cup blueberries

⅓ cup chopped roasted pecan plus 2 tablespoon for garnish


Dressing:

½ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon sugar

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon onion powder


Combine dressing ingredients in a bowl and whisk to combine.  Place in the refrigerator while making the coleslaw.


Place shredded cabbage, sliced red onion and  bacon bacon in a large bowl.  Add ¾ of the dressing.  Toss to combine.  Add blueberries and pecans.  Gently toss to combine so berries don’t break.  Drizzle the top of the coleslaw with more dressing if needed.  Refrigerate for at least 1 hour before serving.  Garnish with the rest of the chopped pecans before serving.

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