Make this simple ranch coleslaw in just 15 minutes, and be the star of your next barbecue. With store-bought mayonnaise & ranch dressing this dish couldn't be easier to make - or more loaded with flavor!
Jump to:
Coleslaw is one of my favorite sides ever, especially in summer. It goes so well with all that nicely barbecued meat, and I love that I can prep it ahead of time and have it all ready to go.
Cauliflower slaw has been my go-to for years, but this year I'm switching it up with some new flavors: a blue cheese coleslaw, and this delicious ranch version.
Why You Will Love This Recipe
- It's quick and all done in just 15 minutes
- It's easy with just a few simple steps and store-bought ingredients
- Loaded with your favorite ranch flavor, perfectly balanced by an extra touch of acidity
- Perfect to make ahead - the taste just gets better as it sits!
- A versatile side perfect for barbecues and meaty mains, as well as on top o burgers or Buffalo Chicken Ranch Sandwiches
Ingredient Notes
- Mayonnaise: Store-bought is fine! I like Hellmann's mayonnaise.
- Ranch dressing: Store-bought is fine! I like Hidden Valley ranch, but any kind will work.
- Lemon juice: Fresh is best, but bottled works. Taste test and adjust the amount to suit your taste, different ranch dressings will also have different levels of acidity.
- Salt & pepper: Taste test and adjust the amount to suit your taste, different ranch dressings will be more or less salty.
- Carrot & cabbage: I often use a pre-shredded coleslaw mix.
- Red onion: I prefer a little bit less onion in my coleslaw. If you really like onion, go ahead and double the amount.
4 Simple Steps To Making This Recipe
- Mix together mayonnaise & ranch dressing, then season.
- Mix well
- Add cabbage, carrot & red onion
- Mix & toss to cover, then cover and refrigerate until you want to eat!
Top Tips For Success
- Don't forget to taste test! When using store-bought dressing, you really need to adapt the amount of lemon juice and salt to suit the specific dressing you're using. Some are very acidic, others not, and they can have more or less salt. I recommend starting with half the amount of both lemon juice and salt and going from there. The final taste test should be just before serving!
- The flavor deepens as it sits, so if you have time, let it chill in the fridge for at least 30 minutes before serving.
- Don't waste your time - store-bought really is fine for this recipe, so save the homemade mayo & ranch for something else.
Storing & Prepping Ahead Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: I don't recommend freezing leftovers.
Prep ahead: You can make this 1-2 days in advance, and let it sit covered in the fridge until you're ready to serve it.
What To Serve It With
- Air Fryer Skirt Steak50 Minutes
- Lemon Chicken Marinade1 Hours 20 Minutes
- Air Fryer Roast Beef50 Minutes
- Air Fryer Thin Chicken Breasts11 Minutes
More Quick & Easy Sides
- Air Fryer Fingerling Potatoes25 Minutes
- Blue Cheese Coleslaw15 Minutes
- Air Fryer Hasselback Potatoes30 Minutes
- Garlic Parmesan Smashed Potatoes40 Minutes
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Ranch Coleslaw
Print RateServings: 4
Calories: 243kcal
Prep time: 10 minutes
Cook time: 5 minutes
Resting Time (optional) 30 minutes
Total time: 15 minutes
Ingredients
- ¼ lb cabbage sliced thin
- 1 small carrot sliced thin
- ½ small red onion sliced thin, add more if desired
- ¼ cup mayonnaise store-bought is fine, Hellmann's is a good brand
- ½ cup ranch dressing store-bought is fine, Hidden Valley is a good brand
- 1 tablespoon lemon juice according to taste, fresh is best but bottled works
- ¼ teaspoon salt according to taste
- ¼ teaspoon ground black pepper according to taste
Instructions
- Mix mayonnaise and ranch dressing in a bowl large enough to hold all the coleslaw, then mix in half the lemon juice, salt and pepper.¼ cup mayonnaise, ½ cup ranch dressing, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Add in the cabbage, carrot and onion and mix well to coat.¼ lb cabbage, 1 small carrot, ½ small red onion
- Taste test and add more seasoning if needed.
- Cover and refrigerate 30 minutes (optional) to allow the flavors to deepen, then taste test again and add more lemon juice and salt if needed.
Video
Notes
- Don't forget to taste test! When using store-bought dressing, you really need to adapt the amount of lemon juice and salt to suit the specific dressing you're using. Some are very acidic, others not, and they can have more or less salt. I recommend starting with half the amount of both lemon juice and salt and going from there. The final taste test should be just before serving!
- The flavor deepens as it sits, so if you have time, let it chill in the fridge for at least 30 minutes before serving.
- Don't waste your time - store-bought really is fine for this recipe, so save the homemade mayo & ranch for something else.
- Storing:Â Store leftovers in the fridge in an airtight container for up to 4 days.
- Freezing:Â I don't recommend freezing leftovers.
- Prep ahead: You can make this 1-2 days in advance, and let it sit covered in the fridge until you're ready to serve it.
Nutrition
Calories: 243kcal | Carbohydrates: 6g | Protein: 1g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 490mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2138IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 0.3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Comments
No Comments