This ranch slaw recipe makes a delightfully refreshing side that goes with many grilled meals. It can also be used to top burgers! Ranch slaw is bursting with creamy, tangy, and herby flavors from crunchy coleslaw mix paired with a ranch-inspired dressing made from mayo, sour cream, and vibrant seasonings. Switching up that classic coleslaw flavor with some ranch will please everyone’s taste buds. With just a few simple ingredients you can have this whipped up in just 10 minutes.
How to make Ranch Slaw
Ingredients:
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbsp. buttermilk
- 1 Tbsp. distilled white vinegar
- 1 garlic clove, finely grated
- 1/2 tsp. onion powder
- 2 dashes hot sauce
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh dill
- 1 12-ounce bag shredded coleslaw mix
- 1 cup shredded carrots
- 2 scallions, thinly sliced
Directions:
- Whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, onion powder, hot sauce, salt and pepper in a large bowl until smooth.
- Stir in the parsley and dill.
- Add the coleslaw mix, carrots and scallions and toss well to combine.
- Transfer slaw to a serving bowl, cover and refrigerate at least 30 minutes. If any extra liquid accumulates in the bottom of the bowl while the slaw is resting, drain before serving.
- Season to taste with more salt and pepper, if desired.
Option: To add a little kick add 1-2 Tablespoons jarred jalapenos chopped fine to taste.
When it comes to coleslaw why not add as much color as possible. Some people only use green cabbage with a little carrot, but why not give purple cabbage some love. Try using equal parts green and purple cabbage. I like to cut it as thin as I can. The thickness is totally up to you.
This ranch slaw tastes best the day after is made, it is still very delicious when freshly made.
