Red, White and Blueberry Coleslaw

• 1 small or 1/2 large head green cabbage, cut into 1/4-inch wide strips (about 6 cups)
• 1 small red onion, halved and thinly sliced (about 1/2 cup)
• 6 strips bacon, crisp-cooked and crumbled (reserve 1 tablespoon for garnish)
• 1/2 cup dried blueberries (reserve 1 tablespoon for garnish)
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 cup toasted chopped pecans (reserve 1 tablespoon for garnish)
• Kosher salt and freshly ground black pepper

1. Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing.
2. Cover and refrigerate 1 to 4 hours.
3. Stir in the pecans and season with salt and pepper just before serving.
4. Sprinkle with reserved the bacon, berries and nuts.

green cabbage, red onion, bacon, blueberries, mayonnaise, apple cider vinegar, sugar, pecans, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/red-white-and-blueberry-coleslaw-recipe.html (may not work)