Ranch Coleslaw combines everything you love about coleslaw with the tangy flavor of ranch dressing. It’s the perfect, cool, crunchy side dish to enjoy with all of your favorite meals this summer season.
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Ranch Coleslaw is a tangy, creamy twist on traditional coleslaw. It’s made with a lot of the same familiar flavors of classic coleslaw, but with the addition of ranch dressing.
Coleslaw is a staple for backyard cookouts and barbecues. Bring this tasty ranch version to your next summer potluck or special occasion for an unexpected, yet flavorful, surprise.
Another unique coleslaw recipe to try this summer is our recipe for Creamy Brussels Sprouts Coleslaw.
Why This Recipe Works
Coleslaw is a quick and easy recipe to prepare. You can easily make it right before you need it, or make it ahead of time and chill it in the refrigerator before serving.
This is a more uniquely flavored coleslaw. Adding ranch dressing gives this coleslaw a hint of that familiar flavor and bit more creaminess.
You can serve coleslaw in different ways. Just like traditional coleslaw recipes, this one is great on pulled pork or pulled chicken sandwiches, but can also be served as a side dish to all of your barbecue favorites too.
Step-By-Step Instructions
Ingredients
- 5 cups cabbage (thinly sliced): you can use all green or a mix of green and purple cabbage.
- 1 cup carrots (peeled and shredded): you can often find shredded carrots in the product section of the grocery store.
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon celery seeds
- salt (to taste)
- pepper (to taste)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Thinly slice the cabbage and shred the carrots. I use the larger holes on a box grater to shred the carrots.
Create!
Combine the cabbage and carrots in a large bowl.
In a smaller bowl, whisk together the mayonnaise, ranch dressing, apple cider vinegar and celery seeds.
Taste and season with salt and pepper, as desired.
Pour the dressing into the bowl of vegetables and toss to coat well.
Present!
You can serve the coleslaw immediately or refrigerate to chill first.
Tips and Techniques
- You can use any combination of cabbage that you like. All green cabbage or a mix of green and purple cabbages is the most common for coleslaw recipes.
- To save time, you can buy pre-made bags of coleslaw mix or shredded carrots at the grocery store.
- Store leftover coleslaw in an airtight container in the refrigerator. Consume within 3-5 days.
- If the coleslaw is left out at room temperature for over 2 hours, it should be discarded.
More Summer Side Dish Recipes
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Ranch Coleslaw
Ingredients
- 5 cups cabbage (thinly sliced)
- 1 cup carrots (peeled and shredded)
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon celery seeds
- salt (to taste)
- pepper (to taste)
Instructions
- Combine the cabbage and carrots in a large bowl.5 cups cabbage, 1 cup carrots
- In a smaller bowl, whisk together the mayonnaise, ranch dressing, apple cider vinegar and celery seeds.1/2 cup ranch dressing, 1 tablespoon apple cider vinegar, 1/2 teaspoon celery seeds, 1/2 cup mayonnaise
- Taste and season with salt and pepper, as desired.salt, pepper
- Pour the dressing into the bowl of vegetables and toss to coat well.
- Serve the coleslaw immediately or refrigerate to chill first.
Notes
Tips and Techniques
- You can use any combination of cabbage that you like. All green cabbage or a mix of green and purple cabbages is the most common for coleslaw recipes.
- To save time, you can buy pre-made bags of coleslaw mix or shredded carrots at the grocery store.
- Store leftover coleslaw in an airtight container in the refrigerator. Consume within 3-5 days.
- If the coleslaw is left out at room temperature for over 2 hours, it should be discarded.
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