4th of July Coleslaw
This creamy 4th of July coleslaw is crisp, fresh, and perfect for summer BBQs. Made with shredded cabbage, carrots, and a light tangy dressing, it’s an easy crowd-pleasing side dish.
- Total Time30 Minutes
- Yield3 1x
- DietVegetarian
Ingredients
Units
Scale
- 3 cups shredded green cabbage (about 3/4 head)
- 1 cup shredded carrot (about 2 medium carrots)
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons buttermilk or milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped parsley (optional, for garnish)
- Blueberries (optional, for garnish)
Instructions
- Prep the vegetables
In a large bowl, toss together the shredded cabbage and carrot until evenly mixed. Slice the cabbage thin so your coleslaw stays crisp and tender. - Make the dressing
In a small bowl, whisk together the mayonnaise, vinegar, buttermilk, salt, and pepper until smooth. The dressing should be light and pourable. - Combine everything
Pour the dressing over the cabbage mixture and toss until evenly coated. Make sure the vegetables are lightly coated, not overly saturated. - Garnish and finish
Give the coleslaw a final gentle toss, then sprinkle with chopped parsley and blueberries for a festive 4th of July touch. - Rest or serve
Serve immediately or refrigerate for 15 to 60 minutes to let the flavors come together. Taste and adjust seasoning before serving.
Notes
- For best results, chill before serving to let flavors blend
- If your coleslaw gets watery, drain excess liquid before serving
- Add a little extra mayo if you prefer a creamier texture
Nutrition
- Serving Size: ¾ cup
- Calories: 115 kcal
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1.2g
- Carbohydrates: 10g
- Fiber: 2g
- Cholesterol: 5mg
Find it online: https://thisnanacancook.com/4th-of-july-coleslaw/