Strawberry Coleslaw Salad. Have you ever had a new recipe pop into your head that just begged to be attempted? I had no idea if this one would work. So of course I tried it out on company last night.
Fortunately for me it was a hit and in fact I have designs on the little bowl of leftovers in the fridge for dinner tonight. (Don’t tell my guys!)
This all started because I really wanted coleslaw, but we have been eating healthier this summer and I just couldn’t imagine dumping a ton of mayo and sugar into my veggies.
As I pondered what else would be sweet, creamy and tasty, I found several inspirations on Pinterest for Strawberry Balsamic Vinaigrette Recipes. Light bulb time. I designed a recipe to satisfy my own tastes and what I had in the pantry and decided I could make ‘just the thing’ to dress this Strawberry Coleslaw Salad.
Most dressing directions say to drizzle in the oil after emulsifying the other ingredients so that the oil will blend. I decided to chance just tossing all the ingredients for my Strawberry Balsamic Vinaigrette into the blender at once. (If I can skip a step and it still works out, I’m there.)
I used my bullet blender with a large smoothie cup. I blended all the ingredients for 30-60 seconds. Then I opened the blender jar and the most lovely pungent fragrance filled the kitchen. And all the ingredients were well blended and the texture was thick, almost creamy.
The dressing was so gorgeous that I transferred it to my little Blue Delft antique creamer for its photo op. We poured (My darling niece was helping me) the dressing over the slaw mixture that we had prepared and then tossed the salad to coat.
Strawberry Balsamic Vinaigrette
Ingredients
- 10 large strawberries , sliced
- 1 ½ tsps . Dijon mustard
- 2 T balsamic vinegar
- 4 t . olive oil
- 2 tsps honey, or zero carb vanilla syrup
- pinch of sea salt
Instructions
- Put all the ingredients in a blender.
- Blend on high till smooth and creamy.
- Drizzle over salad immediately.
Notes
We didn’t use all the dressing. We had about 1/3 of cup left over. I say use your own ‘discretion when dressin’. 🙂
It was an instant hit. We made a large bowl of the Summer Berry Coleslaw for the 6 of us and by the end of dinner there was just a small serving left. By my calculations the recipe below should easily serve 8 adults. (If they don’t know how good it is before the meal, that is.)
Oh and one last thing. This salad could be made in the winter. Omit the fresh berries and slice up a pear. Use frozen strawberries to make the dressing. Instant summer in winter. Enjoy! — Laura
Summer Berry Coleslaw
Ingredients
- Salad Ingredients
- 1 cabbage medium-size, shredded (6-8 cups)
- ½ cup shredded carrots
- ¼ cup almond slices
- 1/3 cup dried blueberries
- 1 1/2 cups of summer berries such as; sliced strawberries, raspberries, blackberries etc.
- Strawberry Balsamic dressing
Instructions
- Make the salad:
- Place all ingredients in a large salad bowl drizzle with the Strawberry Balsamic Dressing and toss to coat.
- Serve immediately or chill in the refrigerator no more than 4 hours.
Your recipe says “vinaigrette ingredients,”
but nothing is listed. This sounds wonderful except for the dried blueberries.
But, I’m horrible at reading minds.
Could you please list the vinaigrette ingredients?
So sorry the recipe for the dressing was missing! (no idea why!) I have added it back to the article. Enjoy!