Jordana Banana Bakes

We recently met my parents for lunch at Parks Blueberries, which is somewhere between London, Ontario and Chatham. What I like about Parks is its pretty layout, the variety of blueberries you can pick (the girls chose Bluecrop) and that every meal you order at the cafe is either made with blueberries or comes with a side of blueberries (even the mac and cheese!). I tried their Blueberry Meatloaf that came with a side of corn and coleslaw tossed with blueberries...I loved it! So I decided to recreate the coleslaw at home but I added chopped pecans...best decision ever! The combination of sweet, tang and crunch makes it berry delicious :) This no-mayo slaw is a fantastic add-on to your summer picnic!

Blueberry-Pecan Slaw with Tangy Vinaigrette

½ red cabbage, shredded

1 cup carrots, julienned (I used a Julienne peeler)

½ med. onion, finely minced

1 apple, peeled and grated

4 green onion tops, finely chopped

1 cup blueberries

½ cup pecans, divided

Place all salad ingredients and half of the chopped pecans in a large bowl with lid. Pour on the dressing and toss. Cover. Let marinade in the fridge for about an hour. Toss before serving and top salad with the leftover pecans.

Vinaigrette:

1/8 cup vegetable oil

¼ cup apple cider vinegar

¼ cup sugar or 1/8 cup agave

1/2 tsp celery seeds

1/8 tsp ground cumin

Dash paprika, salt and freshly ground pepper

In a small Mason jar with lid, combine all dressing ingredients and shake vigorously. Shake before using.