MONIQUE SOURINHO - food photographer, stylist, recipe developer, and professional taste tester. Nothing fills my cup more than connecting with visionaries (especially over a great meal). To learn more click here.
This Simple Ranch Slaw is my favorite coleslaw to pair with my Shredded Buffalo Chicken Sliders recipe. I use my Buttermilk Ranch & Blue Cheese Dressing, but you can use any ranch you prefer or have time for! All you have to do is prep your veggies, season, then toss with ranch. That’s it!
To try for yourself, follow the recipe below:
Prep and slice, or shred produce.
In a large mixing bowl, add the produce and season with salt and pepper. Toss to combine.
Next, pour the ranch dressing over the mixture, and toss again. Taste test, then covere the bowl and refrigerate until ready to use. Toss again before serving. Enjoy!
Simple Ranch Slaw
PREP TIME: 10-15 MIN
YIELDS: ~ 2-3 CUPS
- 3 cups Cabbage, shredded
- 2 Carrots, peeled
- 1 Green Apple, julienned
- 3 stalks Green Onions, sliced
- 1/3+ cup Buttermilk Ranch Dressing
- 1/2 tsp Sea salt
- 1/2 tsp Freshly Cracked Black Pepper
Directions for Simple Ranch Slaw:
- Prep and slice, or shred produce. In a large mixing bowl, add the produce and season with salt and pepper. Toss to combine.
- Next, pour the ranch dressing over the mixture, and toss again. Taste test, then covere the bowl and refrigerate until ready to use. Toss again before serving. Enjoy!
- The first step of seasoning the produce with salt and pepper is optional, but I’m a believer in seasoning the produce before proceeding. It helps to bring out the flavors and draw out the liquids, which then gets tossed altogether before serving. However, omit if your ranch is extra salty. As always, taste test and adjust to personal preferences!
- I like to double the recipe when pairing with my Pulled Pork recipe or Shredded Buffalo Chicken Sliders recipe, or for any larger occasion.
- This recipe can be made vegan by using a vegan ranch like Primal Kitchen’s Vegan Ranch Dressing.
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.