Blueberry Coleslaw (Including Blueberry Mayonnaise) - cooking recipe

Ingredients

Coleslaw
1 medium green cabbage, cored and finely shredded
1 small red onion, cut into quarters, thinly sliced and separated
1/2 cup fresh parsley, chopped, grated
2 tablespoons fresh grated orange zest
1 pint fresh blueberries
1/2 cup sour cream
1/4 cup blueberry vinegar
3 tablespoons orange juice
1/4 cup sugar
3/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
salt
fresh ground black pepper
orange slice (to garnish)
Blueberry Mayonnaise (use 1 cup)
1 large egg
1 egg yolk
2 teaspoons Dijon mustard
1/4 cup blueberry vinegar
1 teaspoon sugar
1 pinch salt (to taste)
1/4 teaspoon white pepper
1 1/4 cups mild olive oil

Preparation

Place cabbage, onion, parsley, orange zest, and blueberries in a large bowl.
Gently toss to mix evenly.
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.
Pour dressing over cabbage and blueberry mixture and toss gently to coat. Refrigerate for 2 hours before serving. Garnish with orange, if desired.
Blueberry Mayonnaise:
In a food processor fitted with the metal blade, place egg, egg yolk, Dijon mustard, blueberry vinegar, salt and pepper.
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.
Taste and adjust the seasoning if necessary.
Store in an airtight glass container in the refrigerator.
Use as a condiment or salad dressing.