Ingredients
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
Preparation:
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