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)
• Salt and freshly ground black pepper

HOW TO :

Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours.

Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.