PHOTO: Lori Rice
Lori Rice
October 21, 2016

Yield: 6 servings


  • 3 cups finely shredded cabbage
  • 2 cups shredded broccoli stalk
  • 1/2 cup shredded carrot
  • 2 green onions, sliced
  • 2 tablespoons mayonnaise
  • 2 teaspoons honey
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon finely ground sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sliced almonds or chopped pecans
  • 1 to 1½ cups blackberries


Place the cabbage, broccoli, carrots and green onions in a large bowl.

In a small bowl, whisk together the mayonnaise, honey, vinegar, salt, garlic powder and black pepper until smooth.

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Pour the dressing over the vegetables, and stir well. Next, fold in the nuts. Before serving, transfer the slaw to a shallow bowl, and add the blackberries. Toss the slaw gently to mix the berries in the top layer, being careful not to break them up. Serve.

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