This easy to make Broccoli Cauliflower Blueberry Coleslaw is dotted with sweet blueberries (fresh or frozen!) and crunchy chopped almonds. It's a delicious and healthy side dish recipe that is gluten-free + paleo + Whole30 and can easily be made vegan.
2cupseach: chopped broccoli, cauliflower, and red cabbage
1 ½cupsblueberries, fresh or frozen
2tablespoonsmayonnaise, regular, or Whole30 compliant, or vegan. Your choice!
Zest and juice from 1 lemon
1clovegarlic, very finely minced
Sea salt and black pepper, to taste
Set your oven to 400 degrees. Place the chopped almonds on a baking sheet and roast them for 6-7 minutes, or until they are light brown and fragrant.
1 cup almonds
Add the broccoli, cauliflower, cabbage, and blueberries to a large bowl.
2 cups each: chopped broccoli, cauliflower, and red cabbage, 1 ½ cups blueberries
In a small bowl, whisk the dressing ingredients and season with salt and pepper. Add the toasted almonds to the bowl with the veggies, pour the dressing over the top, and toss to coat.
4 tablespoons olive oil, 2 tablespoons mayonnaise, Zest and juice from 1 lemon, 1 clove garlic, Sea salt and black pepper