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BLUEBERRY COLESLAW

This market kitchen specialty is served up during our Bluesberry Fest in July . . . and is the perfect picnic "take along" the remainder of the summer season.
Serves 8+.

Ingredients
• 2 medium heads of red cabbage
• 1 medium head of green cabbage
• 4 ribs of celery, peeled
• 1 small red onion, halved, then julienned
• 4 cups mayonnaise
• 1/4 cup balsamic vinegar
• One 7-oz.. can chipotle peppers in adobo sauce
• 2 cups salted, roasted peanuts
• 4 pt. fresh blueberries, cleaned
 

Directions
Coarsely shred cabbages and place into a large serving bowl. Dice celery and add that and julienned onion to the bowl with the cabbages. Toss to blend.

In a food processor blend the mayonnaise, vinegar, and chipotles in adobo sauce, stopping to scrape sides of work bowl. When mixture is well blended, scrape into serving bowl with cabbage mixture. Toss in peanuts and blueberries. Gently mix until all is evenly coated.

Chef's Notes
In Season . . .When choosing cabbages, pick firm heads that feel heavy for their size. Outer leaves should look fresh, have good color, and be free of blemishes.