Name: Blueberry Coleslaw Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup roasted almonds (chopped); 2 cups EACH: chopped broccoli, cauliflower, and purple cabbage; 1 ½ cups blueberries; 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)

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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 is a fun twist on a classic summer side dish. Crisp vegetables, crunchy almonds, and sweet bursts of blueberry come together in a salad that’s colorful, refreshing, and perfect for barbecue season.

What I love most about this slaw is the contrast of textures. Broccoli, cauliflower, and purple cabbage provide plenty of crunch, while toasted almonds add a rich nuttiness that pairs surprisingly well with the juicy blueberries. The berries add little pops of sweetness throughout, making every bite interesting.

It’s the kind of salad that goes with just about everything. Serve it alongside grilled meats, fish, burgers, or sandwiches, and you’ll have a fresh, vibrant side dish that stands out from the usual coleslaw crowd.

Dressing being poured over Blueberry Coleslaw

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!

Blueberry Coleslaw Recipe

Prep: 15

Cook: 0

Total: 15

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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 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!

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

Serving: 1 serving = ⅙ of the recipe, Calories: 291kcal (15%), Carbohydrates: 19g (6%), Protein: 8g (16%), Fat: 23g (35%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 81mg (4%), Potassium: 493mg (14%), Fiber: 6g (25%), Sugar: 8g (9%), Vitamin A: 549IU (11%), Vitamin C: 73mg (88%), Calcium: 106mg (11%), Iron: 2mg (11%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.