A quick and easy patriotic coleslaw with crunchy cabbage, carrots, and a creamy tangy dressing. Top with fresh blueberries for a festive red, white, and blue 4th of July side dish that's ready in 15 minutes.
Prep the veggies: In a large bowl, toss together the 3 cups of shredded cabbage and 1 cup of shredded carrot. Set aside.
Make the dressing: In a small bowl, whisk together 3 T of mayonnaise, 1 T of apple cider vinegar, 2 T buttermilk, 1/2 t salt, and 1/4 t black pepper until smooth.
Combine: Pour the dressing over the shredded vegetables and toss to coat evenly.
Garnish: Top with chopped parsley and blueberries.
Serve or chill: Serve immediately, or refrigerate for 15 to 60 minutes to let the flavors meld. Taste and adjust salt as needed before serving.
Notes
Make-ahead: Prep the dressing and shred the produce a few hours early and keep covered and chilled. Combine right before serving. Then garnish with fresh parsley and blueberries as you slide it onto the picnic table.For a lighter option, replace 1-2 tablespoons of mayo with plain Greek yogurt.Dairy-free: Use dairy-free mayo and skip the buttermilk (use a splash of non-dairy milk instead).