Garden Veggie Linguine and Cilantro Pesto

From Food Network Magazine, June 2012

Serves 8 to 10

1 head Savoy cabbage 1/2 onion 1 carrot, julienned 1 pint blueberries (about 2 cups) 1 cup mayonnaise 2 tablespoons red wine vinegar 1 tablespoon honey 2 tablespoons chopped fresh cilantro 1 tablespoon cumin seeds, toasted Kosher salt

1. Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting. Combine the cabbage, onion, carrot and blueberries in a large bowl. 2. Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours.