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Creamy Coleslaw with Buttermilk Ranch

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A quick and easy creamy coleslaw with a tangy buttermilk ranch dressing, perfect as a fresh and indulgent BBQ side dish.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded
  • 1 cup carrots, peeled and grated
  • 1/4 cup red onion, thinly sliced (optional)
  • 3/4 cup buttermilk ranch dressing
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Prepare the vegetables: finely shred about 4 cups of green cabbage using a box grater or food processor. Peel and grate 1 cup of carrots, then thinly slice 1/4 cup of red onion if using. Place all the veggies into a large mixing bowl.
  2. Mix the dressing: in a separate small bowl, combine 3/4 cup of buttermilk ranch dressing with 1/4 cup mayonnaise. Add 1 tablespoon apple cider vinegar and 1 teaspoon honey, then stir well to blend. Taste and season with salt and freshly ground black pepper to your liking.
  3. Combine and toss: pour the dressing over the shredded veggies. Use a spatula or large spoon to toss everything gently but thoroughly, making sure all the cabbage and carrots are coated evenly.
  4. Chill and meld flavors: cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably an hour, to let the flavors meld and soften the cabbage slightly without losing crunch.
  5. Final touches: just before serving, give the coleslaw a quick stir and sprinkle 2 tablespoons of chopped fresh parsley on top for color and freshness.

Notes

To avoid watery coleslaw, pat shredded cabbage dry before mixing. Chill the coleslaw for at least 30 minutes to meld flavors. Adjust vinegar and honey to taste for desired tanginess or sweetness. For dairy-free, use vegan ranch and mayo alternatives.

Nutrition

Keywords: coleslaw, buttermilk ranch, BBQ side, creamy coleslaw, easy coleslaw, summer side dish

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