Red, White, & Blue Cabbage Salad
Made with cabbage, bell pepper, blueberries, apples, and a sweet and tangy dressing, this quick and easy cabbage salad recipe is the perfect side dish for summer!
Servings: 10 servings
Calories: 100kcal
Cost: $7.00
Equipment
- 1 knife
Ingredients
Salad Ingredients
- 16 ounce bag coleslaw mix or 7 cups shredded cabbage
- 1 cup blueberries
- 1 red bell pepper, julianned
- 1 Granny Smith apple, peeled and chopped into matchsticks
- 1/4 cup sliced almonds for garnish
Dressing Ingredients
- 1/4 cup mayonnaise
- 2 Tablespoons red wine vinegar
- 2 Tablespoons lemon juice
- 2 Tablespoons honey
- 1 Tablespoon water
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
Salad
- Add all ingredients EXCEPT the sliced almonds to a large bowl.16 ounce bag coleslaw mix or 7 cups shredded cabbage, 1 cup blueberries, 1 red bell pepper, julianned, 1 Granny Smith apple, peeled and chopped into matchsticks
Dressing
- Put all ingredients into a blender and blend until combined or add the ingredients to a small bowl and use a matcha frother to blend until smooth.1/4 cup mayonnaise, 2 Tablespoons red wine vinegar, 2 Tablespoons lemon juice, 2 Tablespoons honey, 1 Tablespoon water, 1 teaspoon sea salt, 1/8 teaspoon black pepper
Assemble Salad
- Pour the dressing over the salad and gently mix. Refrigerate for at least 2 hours to allow the flavors to develop.
- Sprinkle the top of the salad with the sliced almonds when ready to serve!1/4 cup sliced almonds for garnish
- Store the salad in an airtight container in the fridge for up to 3 days.
Video
Nutrition
Serving: 1serving | Calories: 100kcal
