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Cabbage Salad with Greek Yogurt & Blueberries
INTRODUCTION
This Cabbage Salad with Greek Yogurt & Blueberries is a delightful twist on traditional coleslaw. It’s light, creamy, tangy, and just the right amount of sweet. The Greek yogurt provides a healthier alternative to mayonnaise while still delivering richness, and the blueberries add a burst of unexpected flavor. Combined with crunchy cabbage and carrots, this salad is perfect for summer picnics, lunch sides, or as a colorful dish on your dinner table.
INGREDIENTS
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3 cups shredded cabbage (purple and/or green)
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½ cup shredded carrot
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¼ cup dried blueberries (or fresh if preferred)
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1 cup plain Greek yogurt
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1 tablespoon lemon juice
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Salt and black pepper to taste
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Optional: 1 tablespoon honey or maple syrup for a touch of sweetness
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Fresh parsley or mint for garnish
INSTRUCTIONS
Step 1: Prepare the Vegetables
In a large bowl, combine the shredded cabbage and shredded carrot. If using dried blueberries, soak them in warm water for 10 minutes to plump them up, then drain.
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Step 2: Make the Yogurt Dressing
In a separate small bowl, whisk together the Greek yogurt, lemon juice, salt, pepper, and honey (if using). Adjust seasoning to taste.
Step 3: Toss the Salad
Pour the yogurt dressing over the cabbage mixture. Add the blueberries and gently toss until everything is evenly coated.
Step 4: Chill and Serve
Refrigerate the salad for at least 20–30 minutes before serving. This helps the flavors blend and the cabbage soften slightly.
Step 5: Garnish
Top with a few extra blueberries and a sprinkle of chopped parsley or mint before serving.
CLOSING
This Cabbage Salad with Greek Yogurt & Blueberries is not just healthy — it’s vibrant, refreshing, and full of personality. Whether you’re serving it at a barbecue, a potluck, or with grilled chicken on a weekday evening, it adds a crisp, creamy element to any meal. Best of all, it comes together in minutes and keeps well in the fridge. 🥬🫐💚
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