Tangy, crunchy, and fruity, this Red Cabbage and Blueberry Slaw is an easy side dish to put together for a backyard BBQ or to pack for lunches all week (just add your favorite protein!).
Gluten Free, Vegan, Grain Free, Dairy Free, Nut Free, Soy Free, Egg Free
If you think about all the vegetables, which one is most underrated? For me, it’s cabbage.
People often grab a head of lettuce but pass over this affordable, crunchy, and versatile vegetable. Let’s change that—cabbage deserves more attention, especially in warm-weather dishes.
When you’re tired of lettuce, cabbage makes a great swap.
Cabbage belongs to the Brassica family of vegetables—cruciferous produce that includes broccoli, cauliflower, Brussels sprouts, kale, and mustard greens. These vegetables can be harder to digest for some people and may cause temporary bloating, but their flavor and nutritional benefits make them worth including.
If you’ve cooked any of these vegetables, you’ve probably noticed a distinctive sulfur-like aroma. That scent is normal and signals the phytochemicals that give these veggies their health properties.
The Brassica family has been shown to:
- Help reduce certain cancer risks
- Support balanced hormones
- Assist liver detoxification
- Stimulate the immune system
- And offer other health benefits
Boost your cruciferous veggie intake with this Red Cabbage and Blueberry Slaw.
This slaw is flavorful, fast, and adaptable. You can use green cabbage, Napa, Chinese cabbage, or red cabbage—the latter adds a vibrant color that really pops on the plate.
Red cabbage is rich in anthocyanins, the purple pigments that act as antioxidants. Eating a variety of colorful vegetables increases the range of antioxidants in your diet, which supports overall health.
How does it taste?
It’s a balanced mix of textures and flavors: crisp cabbage, juicy blueberries and grapes, and a tangy dressing. The combination is bright and refreshing without being overwhelming.
How to serve this cabbage slaw
Enjoy this slaw as a side for BBQs, picnics, or potlucks. It also makes a lively alternative to a typical lettuce salad and takes only a few minutes to prepare.
Related: How to Build a Satisfying Salad
The slaw stores well, so you can prep it at the start of the week for easy lunches. Because cabbage is sturdier than lettuce, it won’t get soggy quickly. If you prefer, keep the dressing separate and add it just before serving.
This Red Cabbage and Blueberry Slaw is:
- Tangy
- Crunchy
- Fruity
- Ready in under 15 minutes
- Affordable
- Versatile
- Vegan
- Gluten free
Tangy Red Cabbage and Blueberry Slaw
Tangy, crunchy, and fruity, this Red Cabbage and Blueberry Slaw is an easy side dish to throw together for a BBQ or to prep for lunches that keep well in the fridge (pair with your favorite protein).
- Author: Chelsey
- Prep Time: 15 minutes
- Total Time: 15 minutes
Ingredients
- 6 cups shredded red cabbage
- 1/2 cup chopped flat-leaf parsley
- 1 cup blueberries
- 1/2 cup halved red or purple grapes
For the dressing:
- 1/4 cup red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1/2 tablespoon dried oregano
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Add the shredded cabbage, chopped parsley, blueberries, and halved grapes to a large bowl. Set aside.
- In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, oregano, salt, and pepper until the dressing is smooth.
- Pour the dressing over the slaw and toss to combine. Let sit for about 10 minutes to meld the flavors, then serve with your preferred protein.
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What will you make this slaw for?
XO