Ranch Coleslaw

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!

Course Side Dish

Cuisine North American

Prep Time 10

Cook Time 5

Resting Time (optional) 30

Total Time 15

Servings

Calories 243kcal

Author Emmeline Kemperyd

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

US Customary - Metric

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: 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.

Nutrition