Blueberry Coleslaw

By schaefferl

Ingredients

• 1 bag coleslaw mix
• 1 carrot, shredded
• 1 pint blueberries (about 2 cups)
• 1 cup plain nonfat greek yogurt
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 2 tablespoons chopped fresh parsley
• 1 tablespoon cumin seeds, toasted (if desired)
• Kosher salt

Preparation

Step 1

Combine the cabbage, carrot and blueberries in a large bowl.

Add the mayonnaise, vinegar, honey, cilantro, cumin, salt and toss to combine. Serve immediately or refrigerate for up to 4 hours.