Blueberry Coleslaw (Including Blueberry Mayonnaise)

“This looks so nice when made! It's so festive, not only for holidays, you can enjoy this all year around. It has it's own dressing, and the recipe follows this. I have used this recipe for other fruits, strawberries, raspberries, and you can use fat-free mayonnaise, fat-free sour cream, and Equal, in place of sugar. Cooking time is refrigeration time.”
2hrs 35mins

Ingredients Nutrition


  1. Place cabbage, onion, parsley, orange zest, and blueberries in a large bowl.
  2. Gently toss to mix evenly.
  3. In a separate small bowl, whisk together blueberry mayonnaise, sour cream, blueberry vinegar, orange juice, sugar, cloves and nutmeg. Season with salt and pepper to taste.
  4. Pour dressing over cabbage and blueberry mixture and toss gently to coat. Refrigerate for 2 hours before serving. Garnish with orange, if desired.
  5. Blueberry Mayonnaise:
  6. In a food processor fitted with the metal blade, place egg, egg yolk, Dijon mustard, blueberry vinegar, salt and pepper.
  7. Process for 30 seconds until well combined. Turn on the processor and drizzle the olive oil down the chute in a slow steady stream until incorporated. Don't over-process or the mayonnaise will break down.
  8. Taste and adjust the seasoning if necessary.
  9. Store in an airtight glass container in the refrigerator.
  10. Use as a condiment or salad dressing.

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