I have been loving cole slaws lately, which is
weird because I NEVER used to eat cole slaw. But the slaws we’ve been
enjoying have come a long way from what I remember as a kid (or even
teenager, or even young-er adult)! Lately, these
recipes do not even remotely resemble the congealed mayo messes of
old. In fact, when I picked up some buffalo chicken sausage, I knew that this cole slaw would be a perfect fit.Plus, it was easy to get John to agree – spicy, buffalo, sausage, these are key words he looks for before getting excited about a
meal. And I can’t imagine ever wanting to disappoint that man! He is
just way too much fun when he is happy. Speaking
of happy, BOTH of our taste buds were doing a happy dance while we ate
this.

It’s extremely flavorful and I used just enough ranch that it was only a thin coat on the slaw, rather than a
smother. I don’t know anyone that enjoys a smother. It’s the perfect
unexpected side dish for your next barbeque – or
why wait? Serve it tonight. It is one of those dishes that could go
with just about anything.

Ranch Cole Slaw

Serves: 4

1 cup green cabbage, shredded
1/2 cup purple cabbage, shredded
2 carrots, shredded
1 green bell pepper, thinly sliced

1/2 cuphomemade ranch dressing

In one bowl, toss cabbages, carrots, and sliced peppers. Pour the ranch over the slaw and toss until well-combined. Serve immediately, or leave slaw prepared in the fridge (covered) for up to 6 hours.