Blueberry Coleslaw Recipe
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!
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.
Serving: 1 serving = ⅙ of the recipe, Calories: 291kcal, Carbohydrates: 19g, Protein: 8g, Fat: 23g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 81mg, Potassium: 493mg, Fiber: 6g, Sugar: 8g, Vitamin A: 549IU, Vitamin C: 73mg, Calcium: 106mg, Iron: 2mg