Print

Fresh Red White and Blue Coleslaw Recipe with Blueberries Easy Patriotic Side

red white and blue coleslaw - featured image
Print Recipe

A fresh and colorful coleslaw featuring green and red cabbage, carrots, and juicy blueberries, dressed in a creamy, tangy dressing. Perfect for patriotic occasions and summer gatherings.

Ingredients

Scale
  • 4 cups green cabbage, thinly sliced (about half a medium head)
  • 2 cups red cabbage, thinly sliced
  • 1 cup carrots, shredded
  • 1 cup fresh blueberries, washed and patted dry
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse the cabbages and carrots under cold water. Drain well.
  2. Thinly slice the green and red cabbage into fine shreds about 1/4 inch thick.
  3. Shred the carrots using a box grater or food processor.
  4. Gently rinse the blueberries and pat dry with a paper towel to avoid watery slaw.
  5. In a small bowl, combine mayonnaise, apple cider vinegar, honey, Dijon mustard, and fresh lemon juice. Whisk until smooth and creamy.
  6. Season the dressing with salt and pepper, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust to taste.
  7. In a large bowl, combine the shredded green cabbage, red cabbage, and carrots.
  8. Pour the dressing over the vegetables and toss gently but thoroughly to coat evenly.
  9. Add the blueberries last and fold in carefully to avoid crushing them.
  10. Cover the bowl with plastic wrap or transfer the slaw to an airtight container.
  11. Refrigerate for at least 15 minutes to let flavors meld and cabbage soften slightly.
  12. Add blueberries fresh just before serving if made ahead.

Notes

For a lighter version, swap half the mayonnaise with Greek yogurt or use dairy-free mayo to keep it vegan. Frozen blueberries can be used if thawed and drained well. Add blueberries just before serving to avoid color bleeding. If coleslaw feels too thick after chilling, stir in a splash of cold water or extra lemon juice. For a warm twist, lightly sauté shredded cabbage and carrots before tossing with dressing and blueberries.

Nutrition

Keywords: coleslaw, blueberry coleslaw, patriotic side dish, summer salad, red white and blue, easy coleslaw, fresh coleslaw, blueberry salad

Find it online: https://sunnysavory.com/fresh-red-white-and-blue-coleslaw-recipe-with-blueberries-easy-patriotic-side/