Ranch Coleslaw
This ranch coleslaw is the perfect side dish for those summer time BBQs. Switching up that classic coleslaw flavor with some ranch will please everyone’s taste buds.
Nothing says summer time like having a backyard BBQ. Whether its for the 4th of July or just an everyday weekend party, there is going to be food involved. A perfect side dish for these type of occasions is some ranch coleslaw.
Of course you can make some classic coleslaw, but why not switch it up and give your guests something different. It can’t get any better than a recipe that includes ranch dressing.
If you have read any of my previous blogs you would know I’m pretty much obsessed with anything ranch dressing. I don’t know if it’s the Texas in me or what, but I could put ranch on just about everything. So any chance I get to use it in a recipe I do.
When it comes to coleslaw I love mine with as much color as possible. Some people only use green cabbage with a little carrot, but why not give purple cabbage some love. I use equal parts green and purple cabbage.
I like to cut it as thin as I can. The thickness is totally up to you. That’s where the julienne style carrots come in. I buy them already cut and ready to go. One less thing I have to cut up.
Next just add all your dressing ingredients together and blend well. Then pour it over your cabbage and carrots and mix, mix, mix.
I suggest making this the night before or a few hours before so the flavors can soak into the vegetables and really get that flavor.
The purple cabbage will give your coleslaw a pretty purple tint. If you can’t live with purple tinted coleslaw, you might want to skip the purple cabbage and substitute for some more green cabbage. I personally love the color purple.
Ranch Coleslaw
Ingredients
- 1 head green cabbage
- 1 head purple cabbage
- 1 cup julienne carrots
- 1 cup ranch dressing
- 8 tsp apple cider vinegar
- 2 tsp sugar
Instructions
- Cut cabbage into thin strips
- mix together ranch dressing, apple cider vinegar, and sugar
- Add dressing mixture to cabbage and carrots and mix together well. Refrigerate at least a few hours
