BLUEBERRY COLESLAW

Gloriously crunchy slaw, deliciously interrupted with the juicy pop of luscious summer blueberries, all brought together with the tangy, sweet goodness of a creamy dressing, boasting a wee hit of a peppery punch.

 
Mother Nature has a hilarious sense of humour this year.  Turns out we weren't just complaining and bellyaching about all that rain in June.  We set new records!  

Local website, Castanet, states, "June 2012 will go down as the wettest June on record in Kelowna (and Peachland!) ....since 1968". 

But, ah ha!  Crafty ol' Mom Nature is not done with us and our raisiny fingers yet!  She didn't skip a beat, from "monsoon season on steroids" right into the blast of a scorching heatwave. 

Summer has arrived in the Okanagan and baby it's hot outside! 

You know what that means?

Time to fire up the grill, whack some veggies and handcraft some rather tasty slaw, with......wait for it.......wait for it.......fresh blueberries.  Yum-O. 

Seriously, just try it.  This coleslaw really wants you to shred, slice and julienne all the veggies really, really, super, duper thinly, then toss in the blues and creamy dressing.  Every mouthful is a cool, crunchy tangle of garden freshness. 

Warning: This is not your mamma's coleslaw.

*Loosed based and definitely inspired by Michael Symon's recipe.*  Thanks heaps Michael!

BLUEBERRY COLESLAW - Serves 8

CREAMY DRESSING
3/4 cup mayonnaise
3 tablespoons red wine vinegar
2 tablespoons whole grain Dijon mustard
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
1 generous tablespoon honey
1 teaspoon freshly ground black pepper
1 teaspoon sea or Kosher salt

COLESLAW:
1/2 of a large head of cabbage
5 green onions, thinly sliced
1/4 cup chopped fresh parsley
2 medium carrots, finely julienned
2 celery stalks, super thinly sliced (shave those babies!)
1 1/2 cups fresh blueberries

Make dressing:  In small mixing bowl, combine mayonnaise, vinegar, mustard, cilantro, lemon juice, honey, pepper and salt.  Whisk to combine.  Transfer to a jar or container, refrigerate at least 1 hour to let the flavours mellow and get happy.

Shave or very, very finely shred the cabbage. Combine cabbage, green onions, parsley, carrots, celery and blueberries in a large bowl.  Pour the chilled dressing over the mixture, toss and serve.