You guys…would you ever think that blueberries tossed in coleslaw would be a good thing? Neither did I. Until Jason and I went to a restaurant recently, and it came as a side. My mind was blown.
Coleslaw is one of those sides I wasn’t too sure about as a kid. It had cabbage, and carrots, and what kid liked cabbage? And I personally hated carrots, p.s. But something changed about ten years ago, and nowadays I love the stuff!
It’s a must-have side for any and all summer par-tays. And it’s obviously perfect as you celebrate the Fourth of July this weekend! #duh
Most traditional coleslaw recipes call for a dressing full of fatty mayo, and all the sugars. Don’t get me wrong, I’d be lying if I said I didn’t enjoy a dressing made of mayo, but if I’m going to eat all the food this weekend, I’m not blowing it on coleslaw alone (though you could if you want, because fo’ real this coleslaw is that good!). I lightened up this slaw’ with Greek yogurt, but the flavor is still there with apple cider vinegar, celery salt, and believe it or not cilantro (how I love thee). Top it with BACON, and I dare you to find a friend who won’t love this summer side!
- 1 small head green cabbage, cut into 1/4-inch wide strips*
- 1/2 cup carrot, shredded*
- 6 strips bacon, crispy and crumbled
- 1/2 cup fresh blueberries
- 1 cup Greek yogurt
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon raw honey
- 1 teaspoon celery salt
- salt and pepper, to taste
- *a bag of pre-shredded cabbage with carrot mix will work too
- In a small bowl, whisk Greek yogurt, apple cider vinegar, Dijon, cilantro. raw honey, celery salt, and salt, pepper together.
- In a larger bowl, mix cabbage, carrots, bacon, and blueberries.
- Pour dressing over cabbage mix. Allow 1-4 hours to chill. Garnish with additional bacon, and blueberries if desired. Enjoy!
P.S. If you’re looking for other dishes to sub with Greek yogurt, try a plate of Bacon and Sriracha Deviled Eggs.