15 Red, White & Blue Side Dishes
Looking to add a bold, colorful twist to your 4th of July menu? These red, white, and blue side dishes are not only festive—they’re also crowd-pleasing, flavorful, and easy to throw together.
Whether you’re hosting a backyard BBQ, heading to a potluck, or picnicking at the park, these patriotic sides will steal the show right next to your main dishes.
From sweet-and-savory salads to cheesy bakes and refreshing bowls, here are the 15 vibrant recipes that celebrate Independence Day in every bite.
1. Red, White & Blueberry Caprese Salad
Description:
A juicy twist on the classic caprese—this version includes blueberries for a sweet surprise that complements the mozzarella and tomatoes perfectly.
Ingredients:
- 1 cup cherry tomatoes, halved (red)
- 1/2 cup fresh blueberries (blue)
- 8 oz fresh mozzarella balls (white)
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- Salt, pepper, fresh basil
Instructions:
- Combine tomatoes, blueberries, and mozzarella in a bowl.
- Drizzle with olive oil and balsamic glaze.
- Sprinkle with salt, pepper, and fresh basil before serving.
2. Patriotic Fruit & Feta Salad
Description:
This refreshing salad balances sweet fruits with salty feta for a festive flavor explosion—and the colors are right on theme!
Ingredients:
- 1 cup strawberries, sliced (red)
- 1 cup blueberries (blue)
- 4 cups mixed greens or spinach
- 1/2 cup crumbled feta cheese (white)
- 2 tbsp balsamic vinaigrette
Instructions:
- Toss greens with strawberries, blueberries, and feta.
- Drizzle with balsamic vinaigrette just before serving.
- Chill until ready to serve.
3. Red Potato Salad with Blue Cheese Crumbles
Description:
A creamy, tangy side with red-skinned potatoes, blue cheese, and a smooth white dressing—perfect for summer BBQs.
Ingredients:
- 2 lbs red potatoes, boiled and chopped
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard
- 1/3 cup blue cheese crumbles
- Salt, pepper, chopped chives (optional)
Instructions:
- Mix mayo, mustard, salt, and pepper in a large bowl.
- Add warm potatoes and stir to coat.
- Fold in blue cheese and top with chives. Chill before serving.
4. Red, White & Blue Pasta Salad
Description:
A party favorite with tri-color pasta, white mozzarella, red peppers, and blueberries for a fun, sweet-savory combo.
Ingredients:
- 3 cups cooked rotini pasta
- 1/2 cup diced red bell pepper
- 1/2 cup fresh blueberries
- 1/2 cup cubed mozzarella cheese
- 1/4 cup Italian dressing
Instructions:
- Toss all ingredients in a large bowl.
- Chill for 30 minutes before serving.
- Optional: garnish with chopped parsley.
5. Red Cabbage Slaw with Blueberries & Apple
Description:
Crisp and colorful, this no-mayo slaw includes red cabbage, shredded apple, and juicy blueberries for a tangy, crunchy side.
Ingredients:
- 2 cups shredded red cabbage
- 1 apple, shredded or thinly sliced (white)
- 1/2 cup blueberries (blue)
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt and pepper
Instructions:
- Mix cabbage, apple, and blueberries in a bowl.
- Drizzle with vinegar and oil. Toss to coat.
- Season with salt and pepper. Chill before serving.
6. Roasted Red Pepper Hummus Platter
Description:
This side doubles as a dip and centerpiece—serve red pepper hummus with white cauliflower florets and blue corn chips for a colorful and sharable snack.
Ingredients:
- 1 cup roasted red pepper hummus (store-bought or homemade)
- 1 cup cauliflower florets (white)
- 1 cup blue corn tortilla chips
Instructions:
- Spoon hummus into a serving bowl.
- Arrange cauliflower and chips around it on a platter.
- Sprinkle with paprika or parsley for extra flair.
7. Star-Spangled Berry Quinoa Salad
Description:
Protein-packed and patriotic, this light salad includes fluffy quinoa, strawberries, blueberries, and white goat cheese or feta.
Ingredients:
- 1 cup cooked quinoa (cooled)
- 1/2 cup strawberries, chopped
- 1/2 cup blueberries
- 1/4 cup crumbled goat cheese or feta
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions:
- Toss quinoa with berries and cheese.
- Drizzle with lemon juice and olive oil.
- Chill and serve cold.
8. Creamy Coleslaw with Red Cabbage & Blueberries
Description:
A creamy, tangy twist on traditional coleslaw using red cabbage, a white mayo-based dressing, and blueberries for a surprising sweet bite.
Ingredients:
- 2 cups shredded red cabbage
- 1/4 cup blueberries
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey or keto sweetener
- Salt and pepper
Instructions:
- In a small bowl, whisk together mayo, vinegar, sweetener, salt, and pepper.
- Toss with cabbage and blueberries until well coated.
- Chill for at least 30 minutes before serving.
9. Red, White & Blue Deviled Eggs
Description:
These patriotic deviled eggs get their festive colors from roasted red peppers and a sprinkle of blue cheese crumbles.
Ingredients:
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp finely chopped roasted red pepper
- 2 tbsp crumbled blue cheese
Instructions:
- Slice eggs in half and remove yolks.
- Mash yolks with mayo, mustard, and red peppers.
- Spoon into whites, then sprinkle with blue cheese. Serve chilled.
10. Berry & Feta Couscous Salad
Description:
Fluffy couscous mixed with sweet berries and tangy feta for a summery side that’s both elegant and simple.
Ingredients:
- 1 cup cooked couscous
- 1/2 cup strawberries, sliced
- 1/4 cup blueberries
- 1/4 cup crumbled feta cheese
- 1 tbsp lemon juice
- Fresh mint (optional)
Instructions:
- Toss couscous with berries, feta, and lemon juice.
- Garnish with chopped mint.
- Chill and serve cold or room temperature.
11. Roasted Cauliflower & Red Pepper Medley
Description:
This budget-friendly side uses simple veggies but delivers big on flavor with roasted garlic and caramelized edges.
Ingredients:
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper
Instructions:
- Toss cauliflower and red pepper with oil, garlic powder, salt, and pepper.
- Roast at 425°F for 25–30 minutes, flipping halfway.
- Serve warm or room temp.
12. Blueberry Balsamic Brussels Sprouts
Description:
A bold and unexpected combo—roasted Brussels sprouts with a sweet blueberry balsamic glaze make for a flavorful and patriotic plate.
Ingredients:
- 2 cups halved Brussels sprouts
- 1 tbsp olive oil
- 1/4 cup blueberries
- 2 tbsp balsamic glaze
- Salt and pepper
Instructions:
- Toss sprouts with oil, salt, and pepper. Roast at 400°F for 20–25 minutes.
- Drizzle with balsamic glaze and sprinkle with blueberries.
- Serve warm.
13. Red Beet Hummus with White & Blue Dippers
Description:
This bright pinkish-red hummus is made with roasted beets and chickpeas—served with cauliflower (white) and blue corn chips for dipping.
Ingredients:
- 1 cup canned chickpeas, drained
- 1 small roasted beet
- 2 tbsp tahini
- 1 tbsp lemon juice
- Salt and garlic to taste
- Cauliflower florets and blue corn chips
Instructions:
- Blend all hummus ingredients until smooth.
- Spoon into bowl and chill.
- Serve with white cauliflower and blue chips for dipping.
14. Strawberry, Blueberry & Goat Cheese Arugula Salad
Description:
This salad is the perfect balance of peppery greens, sweet berries, and creamy cheese—all dressed in a light vinaigrette.
Ingredients:
- 2 cups baby arugula
- 1/2 cup sliced strawberries
- 1/4 cup blueberries
- 1/4 cup goat cheese, crumbled
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions:
- Toss arugula with berries and goat cheese.
- Drizzle with oil and balsamic just before serving.
- Serve immediately for best texture.
15. Festive Watermelon, Jicama & Blueberry Salad
Description:
A crisp, hydrating side with bold patriotic colors—jicama adds crunch, while watermelon and blueberries add sweetness and freshness.
Ingredients:
- 1 cup watermelon cubes (red)
- 1 cup jicama cubes (white)
- 1/2 cup blueberries (blue)
- 1 tbsp lime juice
- Chopped mint (optional)
Instructions:
- Combine watermelon, jicama, and blueberries in a bowl.
- Drizzle with lime juice and toss gently.
- Garnish with mint and chill before serving.
