A seasonal twist on a BBQ classic.
This easy and healthy blueberry coleslaw recipe comes together in less than 20 minutes, and is a snap to prep.
Whether you prefer a crunchy, tangy coleslaw, or a more creamy option, there are recipe variations for both included here.
16 oz, Coleslaw mix(I used a combination of a classic coleslaw mix and broccoli slaw mix, for color and texture variation)
3/4c.-1c. Blueberries, rinsed and patted dry
1 Shallot, small, peeled, halved and thinly sliced
2-3 Tbsp., Slivered almonds
½ c. Apple cider vinegar
½ c. Olive oil
1 tsp. Lemon, lime or orange zest
1 tsp. Honey or sweetener of choice
Fresh mint leaves, rinsed, and chopped, optional
Salt and pepper to taste
Place all of the ingredients for the slaw in a bowl and toss together.
Make the dressing: mix all of the ingredients for the dressing together, until well combined, taste and adjust ingredients/seasoning as needed( I like to start with a small amount of sweetener, and then adjust up if needed).
Drizzle the dressing over the slaw, enough to coat all the ingredients, and toss until the coleslaw is well mixed together.
When ready to serve, taste and adjust the amount of seasoning or dressing.
If making ahead of time, leave out the almonds, and toss in when ready to serve. This just helps them maintain some of their crunch.
For a creamier texture, try mixing in a little bit of mustard to the dressing recipe.
For a creamy dressing: replace ½ c. olive oil with:
½ c. plain yogurt/plain Greek yogurt, or,
¼ c. plain yogurt/plain Greek yogurt and ¼ c. olive oil, or,
½ c. mayonnaise
Did you try this recipe?
Let me know what you think, comment below and leave a reply!