Blueberry Coleslaw

[Guest guest]

* Exported from MasterCook *

 

Blueberry Coleslaw

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 6 Preparation Time :0:00

Categories : Salads

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium green cabbage -- shredded

1 small red onion -- minced

1/4 cup chopped Italian parsley

2 tablespoons minced orange Zest

1 cup blueberry Mayonnaise (recipe follows)

1/2 cup crème fraiche, or sour cream

1/4 cup blueberry vinegar, preferably low-acid

3 tablespoons fresh-squeezed orange juice

1/4 cup sugar

1 teaspoon ground cloves

Kosher salt

Black pepper in a mill

1 pint fresh blueberries

Orange slices -- for garnish

Blueberry Mayonnaise

1 whole egg

1 egg yolk

2 teaspoons Dijon mustard

1/4 cup low-acid (45 %) blueberry vinegar

1 teaspoon sugar

Kosher salt

1/4 teaspoon white pepper, preferably fresh-ground

1 1/4 cups olive oil

Generous pinch of ground cloves

 

In a large bowl, toss together the cabbage, onion, parsley, and orange zest.

In a small bowl, whisk together the mayonnaise, crème fraiche, or sour

cream, vinegar, orange juice, sugar, and cloves. Taste, and season with salt

and pepper. Pour the dressing over the cabbage mixture, and toss until well

coated. Reserve a few blueberries for garnish, and toss the rest with the

coleslaw. Transfer the coleslaw to a serving platter, garnish with the

reserved blueberries and the orange slices, and serve.

 

Variation:

For Raspberry Coleslaw omit the orange zest, and use Raspberry Mayonnaise

instead of blueberry, raspberry vinegar instead of blueberry, and 2

tablespoons of lemon juice in place of the orange juice. Replace the cloves

with 1 tablespoon ground cumin, and of course, use whole raspberries instead

of blueberries. Garnish the coleslaw with sprigs of Italian parsley.

 

 

Blueberry Mayonnaise:

Place the whole egg, egg yolk, mustard, vinegar, sugar, salt, and pepper in

a blender or food processor. Blend or process for 30 seconds. With the

machine running, add the oil slowly in a steady stream. When all of the oil

has been incorporated, transfer the mayonnaise to a small bowl. Taste, and

correct the seasoning. Use immediately, or store, covered, in the

refrigerator for up to 1 week.

 

Raspberry Mayonnaise:

Use raspberry vinegar and raspberries instead of blueberries

 

- - - - - - - - - - - - - - - - - -