Wine Club Recipe: Blueberry Coleslaw – Matchbook Wines

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June 24th, 2019

Wine Club Recipe: Blueberry Coleslaw

by: Anna Sargent

We are keeping it cool and fresh with this quarter’s Matchbook Wine Club selections and featured recipe. We called upon Chef Erfan Ahmadi, owner of Pollo Inferno – a Peruvian style food truck known for it’s juicy grilled meats and fresh slaws and salsas. Chef Erfan’s recipes are flavored with tasty herbs and savory spices, making the perfect meal to pair with our wines. 

Featured this month, is a cool Blueberry Coleslaw that pairs perfectly with Matchbook Rosé of Tempranillo – an exclusive Wine Club offering! Most ingredients for the recipe can be conveniently found in your refrigerator or pantry. Throw some chicken breast or steak on the grill to complete the pairing!

Recipe: Blueberry Coleslaw

Makes: 8-10 Servings | Serving Size: 4 oz | Prep Time: 20 minutes | Time to Marinate: 4 hours

Ingredients:

  • ½ head green cabbage (shredded)
  • ½ head red cabbage (shredded)
  • 2 large carrots (Julienned)
  • 1 cup chopped cilantro
  • 2 cups fresh blueberries
  • 1 cup roasted pecans

Dressing:

  • 1 cup mayonnaise
  • 1 tablespoon horseradish
  • 1 tablespoon fresh ground black pepper
  • 2 limes juiced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • Kosher salt (to taste)
  • 1 cup cream cheese

Directions:

  • Mix all the dressing ingredients except cream cheese in a bowl large enough for all the ingredients.
  • Add all the cut cabbage, carrot and cilantro to the bowl and mix with the dressing.
  • Add cream cheese and work it through the entire batch by hand.
  • Leave in the refrigerator for about 4 hours to allow flavors to settle and marinate.
  • After 4 hour add fresh blueberries and pecans.

Try Our June Wine Club Trio Selections:

Want more information about how to join the Matchbook Wine Club? Visit our website, click here.


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