This is a print preview of "Blueberry & Almond Brunch Slaw" recipe.

Blueberry & Almond Brunch Slaw Recipe
by Salad Foodie

Blueberry & Almond Brunch Slaw

About to make a small amount of coleslaw one day an inspiration came to me to make a fruited version with blueberries. But then I couldn’t stop at that - what would compliment the blueberries? Almonds! Next a binder sauce of yogurt , and quickly this little salad-making side trip became a beautiful and healthy brunch slaw! You’ll love the crunch of cabbage and almonds and the sweetness of blueberries here. Heart-healthy and diabetes-friendly, this recipe makes a novel slaw for breakfast, lunch or brunch. Seriously ~ try it!

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
  Servings: 4

Goes Well With: coffee, nutbread, chicken, muffins

Ingredients

  • 2 cups shredded cabbage
  • 3/4 to 1 cup fresh blueberries, rinsed and patted dry
  • 1/4 cup slivered almonds
  • ½ cup nonfat plain yogurt (or Greek yogurt, sour cream, etc.)
  • 1/4 teaspoon almond extract
  • Dash salt
  • Sweetener (type and amount your choice: sugar, agave nectar, Splenda, stevia, etc.)
  • Garnish (optional: mint leaves, sliced almonds)

Directions

  1. In medium mixing measure the cabbage, blueberries and almonds. In small mixing bowl stir together yogurt, almond extract, salt, and your choice and amount of sweetener.
  2. Lightly toss the dressing into the cabbage and blueberries.
  3. Garnish and serve.