Print

Fresh Red White and Blue Coleslaw Recipe Easy Homemade Summer Salad with Blueberries

red white and blue coleslaw - featured image
Print Recipe

A vibrant and refreshing coleslaw featuring shredded red and green cabbage, carrots, and juicy fresh blueberries tossed in a creamy, tangy dressing. Perfect for summer gatherings and backyard barbecues.

Ingredients

Scale
  • 4 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1 cup fresh blueberries
  • 1/2 cup mayonnaise (full-fat preferred, can substitute Greek yogurt for lighter option)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prepare the vegetables: Using a sharp knife or food processor, shred about 4 cups of red cabbage and 2 cups of green cabbage. Peel and shred 1 cup of carrots. Place all shredded veggies in a large mixing bowl. (Time: 10 minutes)
  2. Make the dressing: In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 tablespoon fresh lemon juice if using. The dressing should be creamy with a slight tang. (Time: 5 minutes)
  3. Combine coleslaw and dressing: Pour the dressing over the shredded cabbage and carrots. Use a spatula to toss gently but thoroughly, making sure all the vegetables are coated evenly. Toss gently to avoid crushing the cabbage.
  4. Add the blueberries: Gently fold in 1 cup of fresh blueberries. Be careful not to overmix; keep the berries intact for bursts of juicy sweetness. (Time: 2 minutes)
  5. Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow flavors to meld and cabbage to soften slightly without losing crunch. Stir gently once or twice during chilling to redistribute the dressing.

Notes

Use fresh blueberries for best texture and color; frozen blueberries can be used if thawed and drained thoroughly. Fold blueberries in last to avoid turning the coleslaw purple or mushy. Chill at least 30 minutes before serving to meld flavors and soften cabbage slightly. Drain excess liquid before serving if needed to keep coleslaw crisp. Mayonnaise can be substituted with Greek yogurt or vegan mayo for dietary preferences.

Nutrition

Keywords: coleslaw, blueberry coleslaw, summer salad, red cabbage, green cabbage, creamy dressing, easy coleslaw, patriotic salad, barbecue side dish

Find it online: https://avabowls.com/fresh-red-white-and-blue-coleslaw-recipe-easy-homemade-summer-salad-with-blueberries/