This ranch coleslaw uses bagged coleslaw mix for ease, and your choice of homemade or store-bought ranch dressing. To keep the slaw super crunchy, I toss the cabbage with sugar and salt first to draw out the excess moisture. Works every time!
Creamy Ranch Dressing Takes This Coleslaw to the Next Level
The one side dish I never have leftovers of is creamy, crunchy coleslaw. And when it’s tossed in ranch dressing? It’s snapped up so fast I don’t even get to enjoy seconds!
This ranch coleslaw is made with bagged coleslaw mix for ease plus shredded purple cabbage for added texture. I always sprinkle the cabbage blend with salt and sugar to draw out any excess moisture and up the crunch factor.
It’s cooling, crisp, and takes less than 20 minutes to assemble. The herby ranch dressing is the perfect match for tangy, saucy mains like vinegar pulled pork, buffalo chicken schnitzel, and buffalo chicken sandwiches.
This isn’t your average coleslaw — it’s way better.
Enjoy!
The Main Ingredients (+ Substitutions)
The full recipe, with amounts, can be found in the recipe card below.
- Coleslaw mix + cabbage — I prefer using a blend of bagged coleslaw mix and red cabbage that I thinly slice myself for maximum crunch and texture. Ranch dressing is fairly thick and can gloop up the coleslaw blend if it doesn’t have something sturdier mixed in with it. (If you can’t find coleslaw mix, sub in 1 pound of thinly sliced green cabbage and shredded carrot.)
- Veggies — Green onions, carrot, and celery add crunch and color to the coleslaw.
- Fresh parsley — Adds freshness to brighten up the ranch dressing.
- Ranch dressing — I prefer making my own ranch when I have time, but I’ve also made this slaw plenty of times with Hidden Valley and it’s always delicious.
How to Make Coleslaw with Ranch Dressing
- Crisp up the cabbage. Don’t skip this step! Tossing the coleslaw mix and sliced red cabbage with sugar and salt draws out a fair bit of moisture and helps the cabbage stay super crunchy even after it’s been mixed with the ranch.
- Rinse and dry. You don’t want all that salt and sugar to sit on the cabbage, so give it a good rinse under the tap and either pat it dry or use a salad spinner like I do to remove any lingering moisture.
- Toss to combine. Then, all that’s left to do is add the veggies, ranch, and mix it all together.
What to Serve With It
- Baked Buffalo Chicken Breasts
- Pulled Pork Sandwiches
- Pulled Chicken Sandwices
- Bacon Onion Cheeseburgers
- Braised Country Style Ribs
- Buffalo Chicken Meatballs
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Ranch Coleslaw Recipe
Ingredients
- 16 ounces tri-color coleslaw mix
- 1 cup thinly sliced purple cabbage
- ¼ cup granulated sugar
- ¼ cup kosher salt
- 2-3 green onions, sliced
- 1 small carrot, thinly julienned
- 1 rib celery, sliced
- ¼ cup fresh parsley, chopped
- ½ cup Ranch dressing, store-bought or homemade
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Crisp the coleslaw mix. Toss 16 ounces coleslaw mix and 1 cup thinly sliced purple cabbage in a large bowl with ¼ cup sugar and ¼ cup kosher salt. Transfer to a strainer and place it in the sink or on a plate to catch moisture. Let it sit for 5 minutes to draw out moisture from the cabbage, then rinse with very cold water. Spin the coleslaw mix in a salad spinner or pat dry with a tea towel, and place back in the bowl.
- Mix it all together. Add 2-3 chopped green onions, 1 julienned carrot, 1 diced celery rib, ¼ cup chopped parsley, and ½ cup Ranch dressing. Season with ½ teaspoon kosher salt and ½ teaspoon ground black pepper, and toss well. Add more dressing and adjust seasoning as desired.
Nutrition
More Coleslaw Flavor Variations
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