Wednesday, August 22, 2012

Stand Out Sides: Ranch Cole Slaw

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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

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...


  1. also - instead of carrots, you can use grated sweet potato. I temper the Ranch dressing with a dab of sour cream and a wee squeeze of lemon.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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