MEATLESS MONDAY

Coleslaw is a great side. It is easy to prepare, has many variations, can be used on the side or piled on a sandwich. The coleslaw mix available in supermarkets is especially convenient. Recently I discovered prepackaged broccoli slaw. It makes a crunchy alternative to the traditional cabbage mix. Today's recipes are from COOKING WITH PAULA DEEN and FOOD NETWORK MAGAZINE.

MICHAEL SYMON'S BLUEBERRY COLESLAW

1 head Savoy cabbage

1/2 onion

1 carrot, julienned

1 pint blueberries (about 2 cups)

1 c. mayonnaise

2 tbsp. red wine vinegar

1 tbsp. honey

2 tbsp. chopped fresh cilantro

1 tbsp. cumin seeds, toasted

Shred the cabbage and thinly slice the onion, preferably using a mandoline on it's thinnest setting. Combine the cabbage, onion, carrots, and blueberries in a large bowl.

Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tbsp. salt and toss to combine.

Serve immediately or refrigerate up to 4 hours.

BROCCOLI SLAW

1/2 c. white vinegar

1/4 c. sugar

1 tsp. celery seeds

1 tsp. mustard seeds

1/4 tsp. salt

1/8 tsp. ground red pepper

1 (12 ounce) bag broccoli slaw mix

In  small saucepan, combine vinegar and sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and stir in celery seeds and next 3 ingredients. Cool for 30 minutes.

In a large bowl, combine broccoli slaw mix and vinegar mixture, stirring gently to coat. Cover and chill for at least 30 minutes or up to 2 days.