Ranch Cole Slaw

Ranch Cole Slaw
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

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.

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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