Blueberry Coleslaw
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Ditch the store-bought coleslaw mix and enjoy a variety of fresh tastes and textures with this easy blueberry coleslaw! Crisp raw veggies, crunchy roasted almonds, and fresh (or frozen) blueberries are tossed in a creamy homemade dressing. It’s the perfect side salad for picnic season, and it’s ready in just 15 minutes!
This blueberry coleslaw recipe is a crunchy and flavorful take on one of our favorite summer salads, with a juicy berry twist! It’s crunchy and nutty with delightful pops of sweet blueberries throughout. It’s a hearty salad that’s great for barbecue season and goes well with everything from grilled meats to fish, burgers, and even pasta!
Ingredient notes
You only need a handful of ingredients to make this crunchy blueberry coleslaw!
- Almonds: we roast the almonds to bring out their nutty flavor and make them extra crunchy. We prefer to roast them ourselves but you can also buy them roasted.
- Blueberries: fresh blueberries are definitely best but frozen work great too. Just toss them into the salad straight from the freezer!
- You’ll also need fresh broccoli, cauliflower, and purple cabbage.
What goes into the dressing?
The easy homemade coleslaw dressing we use is creamy and much better than anything store-bought. All you need to make it is mayonnaise, lemon juice, maple syrup (or honey), garlic, sea salt, and ground black pepper.
What to serve with blueberry coleslaw
Serve this quick side salad with crockpot roast chicken or sheet pan salmon and a few crispy roast potatoes for an easy, complete meal!
Recipe FAQs
Can I make this with frozen blueberries?
Fresh blueberries are definitely best, but frozen work in a pinch. We’ve made this in the winter with frozen blueberries and enjoyed the coleslaw. They thaw very quickly so take them out of the freezer when you start to make the coleslaw and they thaw by the time you’re ready to eat.
Can I make this coleslaw ahead of time?
Yes! For the best taste and texture, this coleslaw is best eaten within a day, but it will keep in an airtight container in your fridge for up to 2 days. You can also slice all your veggies and store them in a sealed container and then toss everything with the dressing when you’re ready to serve it.
Can I use vinegar instead of lemon juice?
Yes! Use an equal amount of apple cider vinegar or red wine vinegar in place of lemon juice.
Blueberry Coleslaw Recipe
Ingredients
- 1 cup roasted almonds (chopped)
- 2 cups EACH: chopped broccoli, cauliflower, and purple cabbage
- 1 ½ cups blueberries
The Dressing
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoons maple syrup or honey
- 1 clove garlic (finely minced)
- Sea salt and black pepper (to taste)
Instructions
- Add the almonds, broccoli, cauliflower, cabbage, and blueberries to a large bowl.2 cups EACH: chopped broccoli, cauliflower, and purple cabbage, 1 ½ cups blueberries, 1 cup roasted almonds
- In a small bowl, whisk the dressing ingredients and season with salt and pepper.¼ cup mayonnaise, 1 tablespoons maple syrup or honey, 2 tablespoons lemon juice, 1 clove garlic, Sea salt and black pepper
- Pour the dressing over the veggies and toss to coat.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
looks delicious, but I am not turning my oven (no air conditioner) have fans, I will do it on the stove, thank you for sharing
I know the feeling! I avoid the oven during the summer, too. Stovetop should work well with this recipe!
We love this recipe! Will put blueberries in all my coleslaw from now on lol.
Haha you totally should!!
We made this last night with some chicken and loved it. You’re right that the blueberries work just fine frozen. I never would have thought of that!
They’re great, aren’t they? So happy you like the recipe!